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Seared Pork Tenderloin with Rosemary - Red wine pan sauce


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  • PORK
  • 1 T minced thyme
  • 1 T minced rosemary
  • 2 T EVOO
  • 1 1/2 LB pork tenderloin
  • S&P
  • 2 T Dijon mustard
  • 2 M shallots thinly sliced
  • 1 M garlic clove minced
  • 1/2 C dry red wine
  • 1 C beef broth
  • 1 t minced rosemary
  • 2 T buttere



Step 1

Pre heat oven to 450

Pat pork dry and season with salt and pepper. Place in a large oven proof skillet which has been heated to medium high and brown roast on all sides.

Remove pork from pan and cover with the Dijon mustard, return to the pan and place in the oven until internal temperature is 140 -145.

Place pork on cutting board and place skillet on stove over medium high heat. Add shallots and stir until softened, then add garlic for 1 minute. Deglaze with red wine, then add broth and rosemary. Reduce turn heat to low and whisk in butter and taste for seasonings.

Slice pork and serve with sauce.


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