Burgundy Pork Tenderloin

Burgundy Pork Tenderloin


"My husband doesn't care for pork much, but he loves this. It is very easy to fix, and it is very rich tasting. Serve with baked potato."


1 h 30 m servings 400 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 400 kcal
  • 20%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 8.2g
  • 3%
  • Protein:
  • 47.8 g
  • 96%
  • Cholesterol:
  • 148 mg
  • 49%
  • Sodium:
  • 676 mg
  • 27%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place pork in a 9x13 inch baking dish, and sprinkle meat with salt, pepper and garlic powder. Top with onion and celery, and pour wine over all.
  3. Bake in the preheated oven for 45 minutes.
  4. When done baking, remove meat from baking dish, and place on a serving platter. Pour gravy mix into baking dish with wine and cooking juices, and stir until thickened. Slice meat, and cover with the gravy.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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  1. 1570 Ratings


This recipe is great, and making it is about as easy as falling off a log. You need to know some things though, so yours will turn out wonderfully, like mine does every time i make this recipe. ...

This is my all time favorite recipe. I've been making it for the past two years now and figured it's about time that I finally rate it. I've learned to omit the onions and the celery as they r...

This was EXCEPTIONAL, make no mistake - it's great. But make sure to use fresh (not previously frozen) tenderloin. I had 4 tenderloins (3lbs) which I marinated for 1 hour in a ΒΌ cup of olive oil...

OUCH, way to much wine.... Reduced the wine by 1 cup and subbed low sodium beef broth the second time around. Used fresh minced garlic vs powder and seared the pork prior to baking as it makes...

I am only 13 and am an aspiring chef, so I try to cook for my parents and sister (they are kind of like my recipe guinea pigs) my sister is also an EXTREMELY picky eater, and even she loved it, ...

WOW!!!!!!!! I hesitated on this recipe because it sounded WAY TOO EASY to be that wonderful, but I was wrong. This is a definite keeper, I added portebella mushrooms and I seared the meat in a T...

I read all of the reviews before making this and never having made a pork tenderloin before was ready and willing to make any and all changes that other reviewers had suggested. We like meat br...

This is very good, one thing I ALWAYS do with any cut of meat I intend to roast in the oven is to brown it first on the stove, otherwise the meat has a very light and unappealing color. Add s...

My guests loved this recipe. It really helps to read the reviews before cooking. I seared the meat first, used 1c burgundy wine and 1c beef broth, deleted the celery, added mushrooms, chopped t...