Pork Tenderloin Alla Chianti
- SERVES
- 6
- COOK TIME
- 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
- 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.
Read NextOrchard Stuffed Pork Loin
Your Recently Viewed Recipes
Thanks for your comment. Don't forget to share!
jakaifas 5444201
May 08, 2013
I think 2 pork tenderloins would weigh more than 1/2 lbs total. Was that a typo?
Report Inappropriate Comment
Are you sure you would like to report this comment? It will be flagged for our moderators to take action.
Thank you for taking the time to improve the content on our site.
