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Burgundy Pork Tenderloin: Submitted by: Brenda Lautenschlaeger | Date Added: 30 Nov 2016
Listed in: Pork

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) packet dry brown gravy mix

Cooking Instructions

Preheat oven to 350 degrees F (175 degrees C). 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. Bake in the preheated oven for 45 minutes. 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. If juices have excessive alcohol flavor, heat in pot to get rid of alcohol. Slice meat, and cover with the gravy.

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Burgundy Pork Tenderloin
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