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Cooking Made Easley

Pork Tenderloin in a Cabernet Wine Sauce



Pork Tenderloin in a Cabernet Wine Sauce

Submitted & created by Veronica & Martin Marcelo, Easley Winery

Ingredients:
2/4 lbs pork tenderloin
Dash of pepper
1 tsp olive oil
1/4 cup of beef broth
1 cup of Easley Cabernet Sauvignon
Parsley leaves
Wine Sauce:
3 tbsp beef broth
2 tbsp butter
1 cup of Easley Cabernet Sauvignon

1 tsp cornstarch

Instructions:
Cut Pork tenderloins into 2 inch slices. Sprinkle with Pepper. In a large skillet over medium heat, cook pork in oil and butter for 5 minutes on each side or until meat is no longer pink. Add broth and wine to the pan and for 5 minutes more, reduce heat and continue cooking for about 2 minutes. Transfer the meat to a baking dish, then cover with aluminum foil. bake for 25 minutes at 350 degrees. While pork is in the oven mix together the ingredients for the wine sauce in a skillet and cook at low heat. When the pork is finished add the wine sauce on top of the pork.