Name: Pork and Red Wine Sauce
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: 1 pork tenderloin (3/4 pound) -; Dash pepper -; 1 teaspoon canola oil -; 1 teaspoon butter -; 1/4 cup reduced-sodium beef broth -; 1/4 cup dry red wine or additional reduced-sodium beef broth -; 1/4 teaspoon Dijon mustard -; 1/4 teaspoon dried thyme -; 1/8 teaspoon dried rosemary, crushed -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Pork and Red Wine Sauce

1. 1 pork tenderloin (3/4 pound) -

2. Dash pepper -

3. 1 teaspoon canola oil -

4. 1 teaspoon butter -

5. 1/4 cup reduced-sodium beef broth -

6. 1/4 cup dry red wine or additional reduced-sodium beef broth -

7. 1/4 teaspoon Dijon mustard -

8. 1/4 teaspoon dried thyme -

9. 1/8 teaspoon dried rosemary, crushed -

How to cook deliciously - Pork and Red Wine Sauce

1. Stage

Cut the pork into 2-inch slices, and flatten them to 1-1/2-inch thickness. Sprinkle the pork with pepper.

2. Stage

In a large skillet over medium heat, cook the pork in oil and butter for five minutes on each side or until the meat is no longer pink. Remove the pork from the skillet and keep it warm.

3. Stage

Add the broth to the skillet, scraping to loosen any browned bits. Stir in the wine, mustard, thyme and rosemary. Bring the pan to a boil. Reduce the heat, then simmer, uncovered, for three minutes, stirring occasionally. Serve the sauce over the pork. Editor’s Tip: If you don’t have a dry red wine on hand or prefer not to use it, increase the beef broth, using the same amount suggested for the wine.