Pork Tenderloin with Burgundy Gravy Sauce

Admittedly this wasn’t Shane’s favorite dinner — but then he doesn’t care for wine at all.  I liked it… even though I don’t much care for wine either  🙂

The ingredients

Sprinkle on the seasonings

Don't be afraid of the color!! 🙂

The pork colors up nicely when it's cooked

Stir up the gravy sauce

Serve it up

Ingredients:

• 2 lb pork tenderloin
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1-2 cups red wine
• 1 packet dry brown gravy

Directions:

1. Preheat oven to 350 degrees F
2. Put the pork tenderloin in a 9×13 baking dish.
3. Sprinkle the seasonings over the meat.  Top with wine.
4. Bake for 50 minutes, or longer if needed, until pork is done.
5. Remove pan from oven and put the meat on a separate plate.
6. Pour the gravy packet into the baking dish with the leftover wine.  Stir until thickened.

Notes:

• Since hubby doesn’t like wine, I used 1 cup of the burgundy and 1 cup of water.  I’m assuming it’s because of the water, but my gravy wouldn’t thicken like I would’ve liked.  Next time I think I’ll transfer it to a pot over some heat and maybe add 2 gravy packets and whisk it up with some thickener 🙂