Pan-Seared Tenderloin with Wine

Pan-Seared Tenderloin with Wine

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35 m
Calories: 166
2 people

The Pan-Seared Tenderloin with Wine is a traditional dish of European cuisine that has been popular for centuries. With its roots in French cooking, this dish has been adapted and reinvented by chefs all over the world. The result is a combination of gourmet flavors and a tender texture that makes it irresistible.

So, what makes the tenderloin with wine so special? First, it's the perfect combination of soft and juicy meat with a rich and creamy red wine sauce. In addition, the use of fresh herbs like thyme adds an extra touch of flavor that really elevates the dish.

However, there are some key factors to keep in mind when preparing the tenderloin with wine. Be sure to read to the end of the article so your recipe comes out perfect.

The tenderloin with wine is a classic dish that never goes out of style. With its rich flavors and soft texture, it's a dish that's definitely worth trying. So prepare your ingredients and let's start cooking!

Ingredients for Pan-Seared Tenderloin with Wine for 2 people

  • x2 pork tenderloins (about 200 grams each)
  • 2 cloves of garlic
  • 1 small onion
  • 200 ml of red wine
  • 50 ml of beef broth
  • 2 tablespoons of olive oil
  • Salt and black pepper to taste
  • 1 tablespoon of flour
  • 1 teaspoon of fresh or dried thyme

How to make the recipe Pan-Seared Tenderloin with Wine

  1. Peel and finely chop the onion and garlic cloves. Set it aside.
  2. In a pan, heat the olive oil over medium-high heat.
  3. While the oil is heating, season the tenderloins on both sides with salt and pepper.
  4. When the oil is hot, add the tenderloins to the pan and brown them for 2-3 minutes on each side, until they are golden on the outside and sealed.
  5. Remove the tenderloins from the pan and reserve them on a plate.
  6. In the same pan, add the chopped onion and garlic and sauté until they are soft and golden, about 2-3 minutes.
  7. Add the flour to the pan and mix well with the onion and garlic. Cook for a minute, until the mixture is toasted.
  8. Add the red wine to the pan and mix well with the flour and onion mixture. Let the wine reduce for 2-3 minutes, until it is thick and reduced by half
  9. Add the beef broth to the pan and mix well.
  10. Return the tenderloins to the pan and immerse them in the sauce. Let them cook for 5-7 minutes, until the tenderloins are tender and the sauce is thick and reduced.
  11. Add the fresh or dried thyme to the pan and mix well.
  12. Serve the tenderloins with the sauce and accompany with rice or potatoes.

Notes and Tips

Don't overcook the meat: Pork meat is easy to overcook, so it's important not to go overboard.

Buy high-quality meat: The quality of the meat is crucial in this recipe, so it's important to choose high-quality pork tenderloins. Look for meat with marbled fat that is soft to the touch and has a uniform pink color.

Reduce the sauce until it is thick: The red wine sauce is what makes this dish special, so it's important to reduce it until it is thick and creamy. This will take a bit of time, but the end result will be worth it.

Try different wines: If you like to experiment with flavors, you can try different red wines to see which one you like the most. Each wine will have a different flavor that will affect the final taste of the dish.

Serve with a suitable garnish: A suitable garnish can really complement the taste of the tenderloin with wine. Try it with roasted potatoes, rice, orgrilled vegetables.


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