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Compare yourself with those who on the Lord’s Day hear nothing except the dismal sound of the world. What a privilege it is for you to hear the proclamation of the gospel!
Bakker, Frans.


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Compare yourself with those who on the Lord’s Day hear nothing except the dismal sound of the world. What a privilege it is for you to hear the proclamation of the gospel! Bakker, Frans.
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Rosemary Crusted Pork Tenderloin with Red Wine Reduction


While I'm sharing recipes, here's a fancy schmancy 'company dinner' that's easy as can be and melt in your mouth delicious.

Preheat oven to 450 degrees. Season the tenderloin with rosemary and salt and pepper by sprinkling the seasonings on a large piece of foil. Roll the tenderloin over it until the seasonings have left the foil and adhered to the meat.

Wrap tightly in foil and refrigerate for at least one hour.

In a heavy pan, heat 1 T olive oil and 1 T butter.  After the butter has foamed and the oil is almost at the smoking point, add the meat to the pan.

Brown on all sides.

Remove the pork and place in the preheated oven for 20-30 minutes or until an internal thermometer reaches 170 degrees.  See those brown bits and drippings in the pan?  Add about 1/3 cup of good red wine (cabernet sauvignon or merlot is good; you want something with tannins).  Simmer on low to reduce the liquid by half.

You'll know when it's reduced enough when you see a silky sheen to the sauce.  Keep warm.

When the meat is done, remove from oven, cover with foil and let rest for 5 minutes before slicing into medallions..  Drizzle the reduction sauce over platter before plating.  If you have enough, drizzle some over the top of the sliced pork.  The sauce is meaty, herby, and earthy from the wine.  Yum!  Add a sprig of rosemary to the platter and serve with a nice salad.   I recommend Donna's "almost Olive Garden" salad.

Since there are just four of us, I only sliced three pieces for dinner and saved the fourth for the next day's  lunch.  (Sorry I didn't take pictures of the finished product.  I had a hungry family to feed and I forgot about pictures!)

The next day, I sliced the remaining pork into thin strips and piled it into a whole grain wrap along with the leftover salad, drained.  Honestly, I think I'd make the pork just so we could have the wraps again!

Reader Comments (8)

Oh this looks fabulous Kim! I must try it soon :0)

September 17, 2008 | Unregistered Commenterellen b

Aaahhhh! That does look delicious! Such a shame I can't take the red wine. I wonder if there's an alternative I could use ... ?

September 17, 2008 | Unregistered CommenterJay

This looks so good. I almost wanted to lick the computer screen....ok, just kidding, kind of : )!

September 17, 2008 | Unregistered CommenterBecky

An alternative to the wine could be cranberry juice- it would add a tang that should be yummy! This looks so good- I understand why you didn't get a Finish shot... appetites being what they are- and a hungry family comes before your blog pics!

September 17, 2008 | Unregistered Commenterheidi

Oh my word...that looks wonderful! I will have to try this with my family soon. Thanks for sharing it!

Angie in OH

September 20, 2008 | Unregistered CommenterThe Arthur Clan

I just made this with red wine reduction. I made extra wine sauce. I stuffed some mushrooms with last night's leftover pesto and covered mushrooms with reduction and put it in the oven in a casserole dish. The whole house smells heavenly and I can't wait to eat the shrooms with the pork!

January 22, 2009 | Unregistered CommenterCarol Wood

Oh my ... I just tasted the pork tenderloin in wine reduction that I made tonight. Mmmmmmmmmmmmmmmmmmm!
Please make this dish!

January 22, 2009 | Unregistered CommenterCarol Wood

Tried it...loved it!

June 18, 2011 | Unregistered CommenterPaul

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