Pork Tenderloin Alla Chianti
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Anytime you're feeling especially tender toward friends and family, this pork tenderloin in a chianti sauce says it all...without a word from you.
What You'll Need
- 1 (10 ½-ounce) can condensed beef broth
- 1/2 cup Chianti or other dry red wine
- 1/2 cup (1 stick) butter, melted
- 2 tablespoons olive oil, divided
- 2 garlic cloves, minced
- 1 teaspoon sugar
- 1/2 teaspoon dried oregano
- 2 pork tenderloins (about ½ pounds total)
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup water
- 2 tablespoons all-purpose flour
What to Do
- In a medium-sized bowl, combine the broth, wine, butter, 1 tablespoon oil, the garlic, sugar, and oregano; mix well. Rub the tenderloins with the remaining 1 tablespoon olive oil, the salt, and pepper.
- In a large skillet, brown the tenderloins over medium-high heat for 8 minutes, turning to brown on all sides. Add the broth mixture and bring to a boil. Reduce the heat to medium and cook for 10 to 12 minutes, or until the tenderloins are cooked through.
- In a small bowl, combine the water and flour until smooth. Add to the skillet and stir until well combined and the sauce has thickened.
- Cut the pork into 1/2-inch-thick slices and serve topped with the sauce.