Post by marlaoh on Feb 12, 2004 7:36:31 GMT -6
Burgundy Pork Tenderloin
Ingredients
2 pounds pork tenderloin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 onion, thinly sliced
1 stalk celery, chopped
2 cups red wine
1 (.75 ounce) package dry brown gravy mix
Directions
1 Preheat oven to 350 degrees F (175 degrees C).
2 Place pork in a 9x13 inch baking dish, and sprinkle meat with salt, pepper and garlic powder. Top with onion and celery, and pour wine over all.
3 Bake in the preheated oven for 45 minutes.
4 When done baking, remove meat from baking dish, and place on a serving platter. Pour gravy mix into baking dish with wine and cooking juices, and stir until thickened. Slice meat, and cover with the gravy.
Makes 4 servings
Ingredients
2 pounds pork tenderloin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 onion, thinly sliced
1 stalk celery, chopped
2 cups red wine
1 (.75 ounce) package dry brown gravy mix
Directions
1 Preheat oven to 350 degrees F (175 degrees C).
2 Place pork in a 9x13 inch baking dish, and sprinkle meat with salt, pepper and garlic powder. Top with onion and celery, and pour wine over all.
3 Bake in the preheated oven for 45 minutes.
4 When done baking, remove meat from baking dish, and place on a serving platter. Pour gravy mix into baking dish with wine and cooking juices, and stir until thickened. Slice meat, and cover with the gravy.
Makes 4 servings