Red Wine-Dijon Pork Tenderloin

I’ve got to say that my brother, sister & I were really spoiled with excellent food growing up. We always ate amazing home cooked meals, my grandparents always made homemade pasta, sauces, breads, etc. My mom (even though she doesn’t like cooking now) always produced really great dishes and never served us any other steak but filet mignon. This dish I’m writing about today is actually inspired by my mom.

Now I’m not actually sure if it’s even close to the ingredients she used to put together. I just remember an amazingly delicious sauce on our pork tenderloin and I can vouch that this dish too is pork tenderloin with an amazingly delicious sauce, similar to my mom’s in that aspect at least!

For the sides I did a baked potato, first I made several slices most of the way but not fully through the potato, I heated it in the oven for 10 minutes, drizzled in the slits with parmesan-herb olive oil, some salt and then fried it, smashing it down on the pan. (I’m going to have to come up with a name for that, any suggestions??) I was winging it as I went, clearly, but it came out really great. I will attempt it again, that’s for sure.

I also made a side of sauteed escarole, a recipe I found in Mario Batali’s cookbook Babbo. It’s sauteed with roasted shallots, a really tasty green. Next time I might also add some toasted pine nuts for a little extra crunch. All in all this was a really awesome dinner, handsome man approved. 🙂

Red Wine-Dijon Pork Tenderloin
by Lacy DeVeney 


2 pork tenderloins (approx 1 lb)
1 1/2 cup red wine
2 tablespoons butter
1/4 cup dijon mustard
2 tablespoons honey


Preheat oven to 375 degrees.

Season pork tenderloin well with salt & pepper. Over medium-high heat, brown all sides of pork tenderloin in large saute pan then move to roasting pan & place in oven.

In same saute pan over medium heat add the red wine & deglaze pan. Let reduce for about 3-5 minutes then add butter, combine then add the dijon & mix well. Lastly add the honey, stir & let thicken. Season with salt & pepper.

Flip pork tenderloins and brush with red wine-dijon sauce. Cook until internal temp reaches at least 145 degrees, about 25 minutes. Slice & enjoy!

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6 Responses to “Red Wine-Dijon Pork Tenderloin”

  1. January 22, 2012 at 8:52 am #

    This would be a hubby approved recipe (well, maybe not the escarole ;)). Beautiful meal, Lacy!

  2. January 22, 2012 at 1:02 am #

    I totally stink at the name game thing, or I would so help you out with that potato thing! I won’t even bother to tell you the couple of lame ideas that popped into my head, they were that bad! It is a fabulous idea though, even by itself, but I love the escarole and pork tenderloin on top.

  3. January 21, 2012 at 6:04 am #

    Lovely dish, Lacy. Great dinner party food and the presentation is lovely.

  4. January 20, 2012 at 9:22 pm #

    This looks absolutely delicious! …and your presentation is stunning! Thanks for sharing and have a GREAT weekend!

  5. January 20, 2012 at 3:01 pm #

    Wine mustard and honey sounds like a great flavors for a pork tenderloin. It looks amazing. Also, you did round out the meal quite well with the baked potato and escarole. Somebody had a delicious dinner, sure wish it had been me! Well done Lacy-have a great weekend.

  6. January 20, 2012 at 12:40 pm #

    Looks so good it should be on a menu. Yum!