Savory Merlot-Infused Pork Tenderloin with Garlic Mushrooms
Indulge in this flavorful Savory Merlot-Infused Pork Tenderloin with Garlic Mushrooms, where tender, succulent pork meets the rich and robust taste of Merlot wine and sautéed mushrooms. This dish is perfect for special occasions or a delightful weeknight dinner, featuring simple yet elegant cooking techniques that allow the flavors to shine. Pair it with your favorite side dish for a complete meal that will impress your family and friends.
4
Servings
140
Calories
8
Ingredients
Ingredients
Pork tenderloin
1 package (trimmed of fat)
Minced garlic
2 teaspoons (fresh)
Salt
1/2 teaspoon
Pepper
1/2 teaspoon (freshly ground)
Olive oil
2 tablespoons
Butter
1 tablespoon (plus 2 teaspoons for mushrooms)
Merlot
3/4 cup
Button or portabella mushrooms
8 ounces (halved)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Rub the minced garlic evenly over the pork tenderloins and season generously with salt and pepper.
3
In a non-stick skillet, heat the olive oil over medium-high heat. Once hot, sear the tenderloins for about 3-4 minutes on each side, until they are nicely browned.
4
Transfer the seared tenderloins to a shallow baking pan. In the same skillet, pour in 1/4 cup of Merlot and simmer for 1-2 minutes, scraping up any browned bits from the bottom of the pan.
5
Add 1 tablespoon of butter to the wine mixture and stir until melted. Pour half of this sauce over the pork tenderloins and reserve the remaining sauce for later use.
6
Bake the pork tenderloins in the preheated oven for 30-35 minutes, or until they reach an internal temperature of 145°F (63°C).
7
During the last 5 minutes of baking, melt 2 teaspoons of butter in the same skillet over medium heat. Add the reserved sauce and bring to a simmer.
8
Stir in the remaining minced garlic and add the mushrooms. Sauté on high heat for about 5-7 minutes, stirring frequently, until the mushrooms are golden brown and tender.
9
Pour in 1/2 cup of Merlot or Cabernet Sauvignon, and let the mixture simmer for an additional 2-3 minutes, allowing the flavors to meld. Season with 1/8 teaspoon of salt and freshly ground pepper to taste.
10
Once the pork is done baking, let it rest for a few minutes before slicing.
11
Serve the mushrooms alongside the pork or generously atop the sliced tenderloins for an elegant presentation.
Nutrition Information
7g
Fat
3g
Carbs
16g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Merlot-Infused Pork Tenderloin?
It is a flavorful dish where succulent pork tenderloin is seared and baked, then served with a rich sauce made from Merlot wine and sautéed garlic mushrooms.
How many people does this recipe serve?
This recipe is designed to serve 4 people.
What is the calorie count per serving?
Each serving of this dish contains approximately 140 calories.
How much protein is in one serving?
Each serving provides 16g of protein.
What is the fat content per serving?
The dish contains 7g of fat per serving.
How many carbohydrates are in this dish?
There are 3g of carbohydrates per serving.
What type of pork is required for this recipe?
The recipe requires one package of pork tenderloin, trimmed of fat.
How should the pork tenderloin be prepared before cooking?
You should rub fresh minced garlic evenly over the pork and season it generously with salt and pepper.
What ingredients are used for seasoning?
The seasoning includes 2 teaspoons of fresh minced garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of freshly ground pepper.
What temperature should I preheat the oven to?
Preheat your oven to 350°F (175°C).
How long should I sear the pork tenderloin?
Sear the tenderloins in a hot skillet for about 3-4 minutes on each side until they are nicely browned.
What type of skillet is recommended for searing?
A non-stick skillet is recommended for searing the meat.
How much olive oil is used for searing?
The recipe calls for 2 tablespoons of olive oil.
How much Merlot wine is needed in total?
You will need a total of 3/4 cup of Merlot (1/4 cup for the initial sauce and 1/2 cup for the mushrooms).
How do I make the initial wine sauce?
After searing the pork, simmer 1/4 cup of Merlot in the skillet for 1-2 minutes, scraping up browned bits, then stir in 1 tablespoon of butter.
How is the sauce used during the baking process?
Pour half of the prepared wine and butter sauce over the pork tenderloins before baking and reserve the other half for later.
How long does the pork need to bake?
Bake the pork in the preheated oven for 30-35 minutes.
What is the target internal temperature for the pork?
The pork is done when it reaches an internal temperature of 145°F (63°C).
What types of mushrooms can be used?
You can use either button mushrooms or portabella mushrooms.
How should the mushrooms be prepared?
The recipe calls for 8 ounces of mushrooms that have been halved.
When should I start cooking the mushrooms?
Start the mushrooms during the last 5 minutes of the pork's baking time.
How much butter is used specifically for the mushrooms?
The recipe uses an additional 2 teaspoons of butter to sauté the mushrooms.
How long do the mushrooms need to sauté?
Sauté the mushrooms on high heat for 5-7 minutes until golden brown and tender.
Can I use Cabernet Sauvignon instead of Merlot?
Yes, the instructions state you can use 1/2 cup of either Merlot or Cabernet Sauvignon when finishing the mushrooms.
What do I do with the remaining garlic?
Stir the remaining minced garlic into the skillet with the mushrooms and reserved sauce before sautéing.
How much salt is used to season the mushrooms?
Season the mushroom mixture with 1/8 teaspoon of salt and pepper to taste.
Why should the pork rest after baking?
Letting the pork rest for a few minutes before slicing helps retain its juices and ensures it stays tender.
How should the final dish be presented?
Serve the mushrooms alongside the pork or generously atop the sliced tenderloin for an elegant presentation.
Is this recipe considered a main dish?
Yes, it is categorized as a main dish and a dinner recipe.
What are some of the tags associated with this recipe?
Tags include pork, tenderloin, merlot, mushrooms, garlic, savory, wine-infused, and comfort food.