Monday, April 25, 2011

Burgundy Pork Tenderloin

2-3 pounds pork tenderloin
3/4 teaspoons kosher salt
3/4 teaspoons ground black pepper
3/4 teaspoons Herbes de Provence or Italian seasoning
1 cloves of garlic, minced
1/2 onion, thinly sliced
3 cups red wine (1 bottle)
1 1/2 (.75 ounce) packets dry brown gravy mix

Preheat oven to 350.
Pour wine and gravy mix into the bottom of a large baking dish. Add sliced onion and garlic.
Place pork in the baking dish, and sprinkle meat with salt, pepper and herbs.
Bake in the preheated oven for 45 minutes.
When done baking, remove meat from baking dish, slice and place on a serving platter. Pour gravy over the sliced pork tenderloin.

**Recipe from my sweet friend, Amanda Harris**

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