Best Pork Tenderloin With Red Wine Sauce — A Simple Recipe with Sophisticated Flavor

Name: Best Pork Tenderloin With Red Wine Sauce — A Simple Recipe with Sophisticated Flavor
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: French-inspired
Ingredients: 4 pork filets (tenderloin or pork medallions); ½ cup demi-sec red wine; 1 garlic clove, finely chopped; 1 medium onion, finely chopped; ½ tablespoon green peppercorn; 1 tablespoon butter; 2 rosemary sprigs; Oil for frying; Salt and spice blend (barahat) to taste; A little flour for dusting

Main Dishes • 2025-10-21 • By Mary

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Few dishes strike that perfect balance between comfort and elegance like Pork Tenderloin with Red Wine Sauce. The moment the wine simmers with butter, onions, and peppercorn, your kitchen transforms into something straight out of a cozy bistro — warm, inviting, and wonderfully aromatic.
This is the kind of recipe that feels fancy enough for a dinner party but easy enough for a weeknight. A few ingredients, one skillet, and a splash of red wine — that’s all you need to create a dish that tastes like you spent hours cooking (but you didn’t).

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Recipe at a Glance

Main Star: Pork tenderloin (or filet mignon cut)
Flavor Profile: Savory, peppery, and perfectly balanced with a subtle sweetness from demi-sec red wine
Cook Time: Around 25 minutes
Why It Works: The tender pork soaks up the velvety red wine sauce, while green peppercorn adds that elegant restaurant-style finish.
Perfect if you’re searching for pork medallion recipes or new pork tenderloin dinner ideas.

What You’ll Need for this Best Pork Tenderloin With Red Wine Sauce

Here’s what makes this best pork tenderloin recipe shine:

Pork Tenderloin With Red Wine Sauce Ingredients

4 pork filets (tenderloin or pork medallions)
½ cup demi-sec red wine (adds a touch of natural sweetness without overpowering the sauce)
1 garlic clove, finely chopped
1 medium onion, finely chopped
½ tablespoon green peppercorn
1 tablespoon butter
2 rosemary sprigs
Oil for frying
Salt and spice blend (barahat) to taste
A little flour for dusting

Pro tip: A good nonstick skillet makes all the difference when sealing the pork beautifully.

Prep & Cook

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Step 01

Season the pork filets with salt and your spice blend.

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Step 02

Lightly dust them with flour — just enough to help them sear beautifully.

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Step 03

Heat a bit of oil in your pan and fry the filets on all sides until golden and cooked through. Remove and set aside.

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Step 04

In the same pan, melt the butter, add the chopped onions and garlic, and sauté until fragrant. Add the remaining flour and pour in the demi-sec red wine, stirring well.

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Step 05

Once the sauce thickens into a smooth, silky consistency, add the rosemary sprigs and green peppercorn. Return the filets to the pan and let everything simmer gently for a few minutes.

Secrets from Our Kitchen to Yours

The wine: Demi-sec red wine brings a gentle sweetness that perfectly balances the peppery sauce.
The peppercorn: Green peppercorn adds a delicate, aromatic heat. If you can’t find it, pink or black will do, but the flavor will shift slightly.
Barahat spice blend: This Middle Eastern mix adds warmth and depth. If you don’t have it, try a pinch of allspice and nutmeg for a similar note.
The sauce: Let it thicken naturally; patience gives it that velvety texture that makes the dish shine.

Serving Suggestions

This pork tenderloin with red wine sauce pairs beautifully with:

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Featured Roasted Vegetables Medley With Parmesan — **Oven-Roasted Vegetables**

Put Your Spin on It

Swap the pork for chicken medallions or turkey cutlets for a lighter twist.
Add mushrooms to the sauce for an earthy touch.
Try finishing with a splash of cream for a richer, French-style flair.
Swap the rosemary for thyme sprigs.

Tasty Thoughts

This Pork Tenderloin With Red Wine Sauce recipe is the perfect example of what I love most about cooking — simplicity that feels special. It’s quick, elegant, and has that beautiful “just one more bite” effect that makes everyone at the table smile.

Whether it’s a romantic dinner, a family meal, or just a night when you want to treat yourself, this pork tenderloin with red wine and green peppercorn will make any evening feel like a small celebration.

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Common Questions

Can I make the sauce ahead of time?
Yes! You can prepare the sauce a day ahead and warm it up before serving. Add a touch of butter to bring back its silky texture.

What can I use instead of green peppercorn?
If you can’t find it, pink peppercorn or freshly cracked black pepper will still give you a delicious result.

Can I skip the wine?
For a non-alcoholic version, use grape juice with a splash of vinegar or broth — but wine really gives it its unique depth of flavor.

Nutrition Notes

Curious about calories or carbs for this Pork Tenderloin With Red Wine Sauce? You’ll find a rough nutrition estimate in the recipe card below. Just keep in mind, it’s a ballpark figure based on common ingredients — not a medical guide. For anything more specific, it’s always best to check with a registered nutritionist.