Pork Tenderloin Alla Chianti


Pork Tenderloin Alla Chianti

Pork Tenderloin Alla Chianti
30 Min

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

  1. 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.

  2. 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.

  3. 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.

  4. Cut the pork into 1/2-inch-thick slices and serve topped with the sauce.

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I think 2 pork tenderloins would weigh more than 1/2 lbs total. Was that a typo?


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