Roasted Pork Tenderloin with Merlot Mushroom Sauce


For pork:

  • Olive oil
  • Sea salt
  • Ground pepper
  • Rub mixture of herbs (rosemary, thyme, basil or ready-made Italian Seasoning)
  • 1-2 lb Pork tenderloin

For sauce:

  • ¾ cube butter
  • 2-3 ounces fresh sliced mushrooms
  • 1 thin sliced shallot
  • salt and pepper to taste
  • merlot
  • ½ tsp capers


  1. Preheat oven to 375 degrees.
  2. Coat tenderloin with olive oil, salt, ground pepper, sprinkle seasoning on top place in roasting pan
  3. Bake at 375 degrees for 45-55 minutes
  4. Melt butter and saute’ mushrooms in sauce pan on medium to medium high heat.
  5. Add shallots to sauté mix, along with  5-6 "blubs" of Merlot. Salt and pepper to taste and bring to low boil to reduce sauce.
  6. Add capers to mixture just prior to pulling off heat.
  7. Let roast rest for approximately 5 minutes, then slice into approx ½ inch slices. Drizzle with merlot-mushroom sauce.


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