"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pork Tenderloin in Wine Sauce Recipe

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This recipe for Pork Tenderloin in Wine Sauce, by , is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Bialy
Added: Saturday, February 12, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 1/3-1 1/2 lbs. pork tenderloin
6 whole juniper or allspice berries
2/3 C. port wine
1 Tbsp. butter
Salt and pepper to taste
Gravy:
Strained pan juices
1 Tbsp. flour
1 1/4 C. whipping cream

Directions:
Directions:
Trim meat. Place in a glass dish. Crush allspice or juniper berries and sprinkle over meat. Cover with wine. Let meat marinate at least 5 hours, turning once or twice. Remove meat from marinade. Strain wine and reserve. In skillet brown meat in butter on all sides. Sprinkle with salt and pepper and some of the reserved wine. Cover and cook meat over medium-low heat for 20 minutes, turning meat and adding more wine as necessary. Test for doneness. Remove meat and keep warm. Reduce pan juices. Add flour mixed with a little water, stirring while adding to pan. Cook for about 5 minutes, or until thickened. Add cream and remaining wine. Heat, stirring constantly. Season to taste with salt and pepper. Slice meat. Pour gravy over meat or serve on the side. Serves 4.

Tip: You can use red wine or sherry for the marinade.

Personal Notes:
Personal Notes:
Thanks, Pat, for sharing this recipe. It's a great "special occasion" dish.

 

 

 

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