This pork requires very little attention, simple add the ingredients to the baking dish, cook for 45 minutes, remove the pork and thicken the juices with gravy powder.
This recipe is great, and making it is about as easy as falling off a log. You need to know some things though, so yours will turn out wonderfully, like mine does every time i make this recipe. First of all, the pork should be relatively pink when it is done. This is due to the fact that it was swimming in Burgundy Red Wine. Be sure to use a meat thermometer and bring the temp to 160, and if any of your guests complains that they think they are going to get trichanosis, politely ask them to leave and go to applebees where they process and overcook everything. Next, I am not sure how this recipe was called Burgundy Pork Tenderloin and it calls for red wine. Be sure to use BURGUNDY red wine, as the title suggests. The fun thing about burgundy is that there is no such thing as an expensive burgundy wine. It is usuall near the mogen david and other cheap wines. Don't bother changing the Bbrown gravy amount. Also, the first time I made this I thought I would be smart and braise the roast first to make it more tender. The next time I made it I just threw all the ingredient into the pan as the recipe suggests and it came out way better. It takes about five minutes to construct this recipe and it is the best I have ever found. Have fun! - 25 Apr 2005 (Review from Allrecipes USA and Canada)
This is my all time favorite recipe. I've been making it for the past two years now and figured it's about time that I finally rate it. I've learned to omit the onions and the celery as they really don't improve the taste beyond the seasonings. Also, this means that I don't have to strain out the onion and celery from the wine before making the gravy, I can just take the loin out to rest on a cutting board and put the pan right on top of the stove with the wine still in it to make the gravy. I use two packages of gravy mix as I serve this with quartered red potatoes tossed with butter and parsley and baked alongside the pork (which the gravy goes well with) and with the PAN-FRIED ASPARAGUS (Recipe on the site). It's wonderful. You must try if you haven't already. - 25 Aug 2002 (Review from Allrecipes USA and Canada)
This was EXCEPTIONAL, make no mistake - it's great. But make sure to use fresh (not previously frozen) tenderloin. I had 4 tenderloins (3lbs) which I marinated for 1 hour in a ¼ cup of olive oil and ½ cup of white wine, combined with one small bunch of chopped green onions, and 2 small peeled anneheim peppers (chopped), 5 cloves of crushed garlic, and a fair bit of fresh ground pepper (approx. 3tbs). After tranfering the meat and marinade to the roasting dish, I covered everything with 2 cups of freshly sliced small brown mushrooms, 2 cups of red wine (Valpolicella), and one cup of beef broth. I turned the meat after 25 minutes and stuck a thermometer into one of the larger pieces and waited until the temp got to 155°F. I removed them immediately (the real issue with this is, don't over cook). I covered the meat with foil and let sit while I transfered everything that was remaining into a sauce pan and made the gravy. I used a little flour and some beef soup mix. When the gravy was done, I sliced the tenderloins into ½ inch thick slices and served with fresh garden beans and mashed red potatoes (skin left on and seasoned to taste). The gravy and the tenderloin were to die for. Enjoy! Just one more thing. Make sure to serve on warm plates so that you can take your time to enjoy this fabulous dish. - 11 Dec 2006 (Review from Allrecipes USA and Canada)