Red Wine Braised Pork Tenderloin

3

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

This sweet Strawberry Freezer Jam is the easiest and most delicious way to take advantage of the season's fresh berries! With just 4 ingredients and less than 30 minutes, you will have a small batch of thick strawberry jam that you can use on toast or biscuits, in yogurt, on ice cream, and more. You won't believe how simple this truly is!

2 c crushed strawberries
4 c granulated sugar
3/4 c water
1 T freshly squeezed lemon juice
2 oz powdered fruit pectin
6
  1. Combine strawberries and sugar in a large bowl. Set aside for 10 minutes, stirring regularly.
  2. In a saucepan, bring water and pectin to a boil over high heat, stirring constantly. Boil 1...
    See the full directions on my site
Nutritions

Calories
61

Sodium
19mg
0% DV

Fat
1g
3% DV

Protein
1g
2% DV

Carbs
16g
5% DV

Fiber
3g
13% DV
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