PORK AND RED WINE WHAT COULD BE BETTER ENJOY DAN:

PORK TENDERLOIN WITH RED WINE AND MUSHROOMS by CHEF DAN:


Serves 4



INGREDIENTS:



1 (1-1/2 to 2 pound) pork tenderloin

2 tablespoons grape-seed oil

6 whole garlic cloves, peeled

1 onion, quartered

2 cups baby whole portabella mushrooms

2 cups red wine, or more as needed

1/2- teaspoon each salt and pepper



DIRECTIONS: (PRE-HEAT OVEN TO 350 DEGREES)



1. Trim fat from roast and sprinkle generously with salt and pepper.

2. In a skillet heat 2 tablespoons oil over medium-high heat until just smoking.

3. Brown meat on all sides, about 5-7 minutes.

4. Place pork in baking dish, top with garlic, onion, and mushrooms.

5. Pour red wine over.

6. Add more red wine if it does not come up 1/2- way.

7. Bake in pre-heated oven for 50 minutes.

8. Turn meat over at 25 minutes.

9. Internal temperature should be 160 degrees.



ENJOY DAN: rock on