Red Wine Braised Pork Tenderloin

18

Red Wine-Braised Pork! Braising comes from the French word "braiser". It is a combination of moist and dry heat cooking methods. The dry heat cooking method is when you sear at a high temperature. Then once it is seared and browned, it is put in a pot and cover it with liquid to cook at a low temp for several hours. The braising liquid can impart flavor and make the pork roast very tender and delicious. The key to flavorful braised pork is a low heat setting over a long period. There's nothing more satisfying than the aroma of simmered pork in a red wine gravy.

9
29 oz pork tenderloin
1/4 cup olive oil
3 oz onions
1/2 tsp cracked black pepper
1/4 tsp ground nutmeg
2 tbsp all-purpose flour
(2 cups) light red wine
2 cups beef stock
1 tbsp tomato puree
2 oz carrots
1 tsp cloves
Salt and pepper
1 tbsp soy sauce
  1. Cut the meat into slices an inch thick. Season with salt and pepper.
  2. In a large skillet, add oil and brown the meat.
  3. Add chopped onions until translucent.
  4. Stir in tomato...
    See the full directions on my site
Nutritions

Calories
195

Sodium
443mg
18% DV

Fat
8g
13% DV

Protein
20g
40% DV

Carbs
6g
2% DV

Fiber
2g
10% DV