Burgundy Pork Tenderloin
Ingredients:
Pork Tenderloin, 1lb
12 Pearl Onions, skinned and marked with a deep “x” along the bottom
4 cloves Garlic, sliced
2 Tbsp fresh Rosemary, coarsely chopped
1-2 Bay Leaves
1 Tbsp Capers (optional)
2 cups Table Mushrooms, thick sliced (or of small, whole)
1 cup Burgundy
1 cup Chicken Stock
1 Tbsp All-Purpose Flour
3 Tbsp unsalted Butter, room temperature
1 Tbsp Steak Spice Rub
Salt and Pepper to taste
Directions:
- Preheat the Oven to 350F.
- Sprinkle the Pork Loin with the Spice Rub, and place into a Dutch Oven.
- Combine Mushrooms, Onions, Garlic, Herbs, Wine, and Stock to the Dutch Oven.
- Mix 1 Tbsp of Butter with the Flour, and form a Beurre manie.
- Divide the Beurre manie in dollops on the top of the mixture.
- Do the same with the remaining Butter.
- Bake, covered for 35-40 minutes.
- Remove the cover, and bake for an additional 15 minutes.
- Remove the Roast from the Dutch Oven, and let rest on a plate before slicing against the grain.
- Cover the sliced Roast with the Mushrooms and Onions, discarding the Bay Leaf.
- Take the remaining liquid to the stove, and reduce on High Heat, until it can coat a spoon, adjusting Salt and Pepper to taste.
- Pour over the Roast, or serve on the side.
NOTES: This is one of my favorite ways to do Pork Tenderloin. If you cannot find Burgundy, your favorite Red wine will do, so long as it is not too strong and dry.
One Chap's Pantry 