If you are craving something hearty and comforting, this dish is for you.
This Red Wine Braised Pork delivers restaurant-quality flavor with very little effort. It is the perfect solution for a chilly evening at home. You get tender meat and savory vegetables in one single pot.
Why You’ll Make This Again
This recipe is a total game-changer for your Winter dinner rotation. It combines tender meat with a rich, savory wine reduction that tastes amazing. You will love how the potatoes and mushrooms soak up all the juices.
It is the ultimate comfort food that feels special every single time. Since it only uses one pot, cleanup is fast and simple. You can easily serve this for casual hosting to impress your guests. It is reliable, filling, and deeply satisfying for any meat lover.
How This Comes Together
We start by searing the pork to lock in all the juices. Then, we build a flavorful base with mushrooms and onions. Deglazing with red wine adds a professional touch without the hard work. Everything simmers together until the potatoes are perfectly tender and soft.
What You’ll Need
Most of these items are likely already in your pantry or fridge.
- 2 pounds pork tenderloin, trimmed of silver skin
- 1 pound baby Yukon Gold potatoes, halved
- 8 ounces cremini mushrooms, sliced
- 1 cup dry red wine
- 1 cup low-sodium beef stock
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 tablespoons olive oil
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
Step-By-Step Directions
- Season the pork tenderloin generously with salt and black pepper on all sides.
- Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
- Sear the pork tenderloin for 2-3 minutes per side until a brown crust forms, then transfer to a plate.
- Add the diced onion and sliced mushrooms to the pot, sauteing for 5-7 minutes until the mushrooms release their moisture and brown.
- Stir in the minced garlic and tomato paste, cooking for 60 seconds until fragrant.
- Pour in the red wine to deglaze the pan, scraping the bottom with a wooden spoon to release the fond.
- Add the beef stock, halved potatoes, rosemary, and thyme sprigs to the liquid.
- Return the pork tenderloin to the pot, nesting it among the potatoes and mushrooms.
- Reduce heat to low, cover with a tight-fitting lid, and braise for 25-30 minutes or until the internal temperature of the pork reaches 145 degrees Fahrenheit.
- Remove the pork and let it rest for 10 minutes before slicing into medallions and serving with the reduced braising liquid and vegetables.
How To Serve It
Slice the pork into thick medallions and spoon the rich wine sauce over. Serve this with a side of crusty bread to soak up the liquid. A simple green salad adds a nice fresh crunch to the meal. This Red Wine Braised Pork is perfect for a cozy Sunday dinner.
Leftovers & Storage
Store any leftovers in an airtight container in the fridge. It will stay fresh for up to four days. This dish actually tastes even better the next day as flavors meld. Reheat it gently on the stove over low heat to keep it moist. You can also freeze the pork and sauce for two months.
Make It Even Better (Pro Tips)
- Don’t skip searing the pork because that brown crust adds huge flavor.
- Use a dry red wine like Cabernet or Merlot for the best results.
- Avoid using “cooking wine” as it often contains too much salt.
- If you are short on time, cut the potatoes into smaller pieces.
- Make sure to let the meat rest before you start slicing it.
- This helps keep the juices inside the pork medallions for better texture.
- Always use a meat thermometer to ensure the pork stays juicy.
Easy Ways To Change It Up
- Swap the baby potatoes for sweet potatoes for a different flavor profile.
- Use chicken stock if you do not have beef stock on hand.
- Add a splash of heavy cream at the end for extra richness.
- Throw in some carrots for a classic pot roast feel.
Quick Questions
Can I use a different cut of meat?
Yes, pork loin works but it might need more cooking time. Tenderloin is the fastest and most tender option for this specific recipe.
What if I don’t want to use alcohol?
You can substitute the red wine with extra beef stock and vinegar. Use one cup of stock and a tablespoon of balsamic vinegar instead.
I hope you enjoy this cozy meal as much as I do. It is the perfect way to warm up on a cold night. Let me know how it turns out for you!
— Ethan
Red Wine Braised Pork Tenderloin with Mushrooms & Potatoes
Ingredients
Method
- Season the pork tenderloin generously with salt and black pepper on all sides.
- Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
- Sear the pork tenderloin for 2-3 minutes per side until a brown crust forms, then transfer to a plate.
- Add the diced onion and sliced mushrooms to the pot, sauteing for 5-7 minutes until the mushrooms release their moisture and brown.
- Stir in the minced garlic and tomato paste, cooking for 60 seconds until fragrant.
- Pour in the red wine to deglaze the pan, scraping the bottom with a wooden spoon to release the fond.
- Add the beef stock, halved potatoes, rosemary, and thyme sprigs to the liquid.
- Return the pork tenderloin to the pot, nesting it among the potatoes and mushrooms.
- Reduce heat to low, cover with a tight-fitting lid, and braise for 25-30 minutes or until the internal temperature of the pork reaches 145 degrees Fahrenheit.
- Remove the pork and let it rest for 10 minutes before slicing into medallions and serving with the reduced braising liquid and vegetables.
