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Nutrition Facts

Serving Size 1 (121g)

Recipe makes 4 servings

The following items or measurements are not included below:

1 package pork tenderloins

Calories 157
Calories from Fat 105 (67%)
Amount Per Serving %DV
Total Fat 11.8g 18%
Saturated Fat 4.0g 19%
Monounsaturated Fat 6.2g
Polyunsaturated Fat 1.0g
Trans Fat 0.0g
Cholesterol 12mg 4%
Sodium 402mg 16%
Potassium 264mg 7%
Total Carbohydrate 4.2g 1%
Dietary Fiber 0.8g 3%
Sugars 1.3g
Protein 2.2g 4%

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Pork Tenderloin with Merlot Mushrooms

Recipe #59223 | 45 min | 10 min prep | add private note

By: Denise!
Apr 10, 2003

This dish is full of flavor, one of my favorites.

SERVES 4 (change servings and units)

Ingredients

For The Mushrooms

Directions

  1. 1
    Rub the minced garlic into the tenderloins and sprinkle with the salt and pepper.
  2. 2
    Heat the olive oil in a non-stick pan and sear the tenderloins on both sides until browned.
  3. 3
    Place tenderloins in a shallow baking pan and add the wine to the saute pan and simmer for 1-2 minutes.
  4. 4
    Add the tbsp of butter and heat until just melted.
  5. 5
    Pour the half of the sauce from the saute pan over the tenderloins, reserving the rest of the sauce for the mushrooms.
  6. 6
    Bake the tenderloins at 350 for 30-35 minutes.
  7. 7
    During the last 5 minutes of baking, heat 2 tsp butter and the reserved sauce in a saute pan.
  8. 8
    Add 2 tsp minced garlic and the mushrooms and saute on high heat until golden brown.
  9. 9
    Add the 1/2 cup Merlot and simmer for 2-3 minutes.
  10. 10
    Season with the salt and pepper.
  11. 11
    Serve the mushrooms on the side or slice the pork tenderloins and serve a small amount of the mushrooms on top the tenderloins.

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Featured Reviews for This Recipe

From: set piece

On Oct 20, 2008

This is a fantastic recipe! I added an extra 1/4 cup of Merlot in the first stage and ended up with the perfect amount of sauce to pour over the tenderloin. Everyone loved the meal! Thank you.

0 people found this review helpful

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  • From: LorenLou

    On Oct 16, 2008

    This made for a very nice meal. I did double the sauce for the meat and should have doubled the mushrooms as well as they were very good. The meat was tender, and the presentation was nice but the dish still lacked something in flavor that would have made it a make-again recipe.

    0 people found this review helpful

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    From: MizzNezz

    On Nov 3, 2003

    Wonderful pork roast! I followed the recipe exactly and it turned out beautiful. The sauce created by the juices from the roast with the Merlot and mushrooms was so good we were dipping our bread in it! Definitely a keeper! Thanks Denise!

    7 people found this review helpful

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  • reviewer icon

    From: ratherbeswimmin'

    On Mar 1, 2004

    My family loves pork tenderloin and your recipe was excellent. I have had great success cooking with merlot in the past and used it with the same result here. The meat was tender and juicy. The sauce had a full-bodied flavor that enhanced the mushrooms very well. Made a nice family meal but would also be good for entertaining. Thank-you for sharing such a lovely recipe.

    6 people found this review helpful

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  • Read all 31 reviews

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