Burgundy Pork Tenderloin Recipe

Name: Burgundy Pork Tenderloin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 (1 lb) pork tenderloin; 6 tablespoons oil; 1 3/4 ounces butter; 2 cups heavy cream; Marinade; 1 liter good dry red wine; 1 bouquet garni; 3 sprigs tarragon; 30 juniper berries; 1/4 teaspoon salt (to taste); 1/4 teaspoon pepper (to taste)

Servings: persons

3 (1 lb) pork tenderloin
6 tablespoons oil
1 3/4 ounces butter
2 cups heavy cream
Marinade
1 liter good dry red wine
1 bouquet garni
3 sprigs tarragon
30 juniper berries
1/4 teaspoon salt (to taste)
1/4 teaspoon pepper (to taste)

1
Mix together all marinade ingredients and marinate the pork, covered overnight (24 hrs)in the fridge.
2
Remove pork and gently pat dry with a paper towel.
3
Cook the pork over medium high heat in a skillet with the butter and the oil for about twenty minutes, or until well browned on all sides.
4
Deglaze with the marinade and braise for 3-5 minutes.
5
Remove the filets when fully cooked(170u00b0 inside), set aside, and keep warm.
6
Reduce the sauce by about one third, about 20-25 minutes and then incorporate the cream and estragon sprigs.
7
Cook for another 5 minutes, or until thickened.
8
Cut the pork into medallions, and pour the sauce on top to serve.

880

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 (1 lb) pork tenderloin, 6 tablespoons oil, 1 3/4 ounces butter, 2 cups heavy cream, and more.

Yes, Burgundy Pork Tenderloin falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Burgundy Pork Tenderloin

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