• Cooking Time: 45-55
  • Servings:
  • Preparation Time:


  • 1 large (4 to 5 lb) or 2 small (2 lb each) pork tenderloins
  • 2 tbsp olive oil
  • fresh ground black pepper
  • 2 tbsp minced garlic
  • 5-6 fresh rosemary sprigs
  • 1 medium red onion
  • 2 pkg whole mushrooms
  • 1 1/2 cups red wine or red cooking wine
  • 2 tsp cornstarch
  • 2 tsp warm water


  • Preheat oven to 400F
  • In a large roasting pan, rub olive oil and minced garlic over pork tenderloin.
  • Top with fresh ground black pepper and pour 1/2 cup of red wine over pork.
  • Roast, uncovered, 20-25 minutes.
  • Meanwhile, roughly chop onion and strip leaves from half of the rosemary sprigs.
  • Rinse mushrooms and toss with chopped onion and striped rosemary leaves.
  • Arrange around pork and pour remaining 1 cup red wine over pork and mushrooms.
  • Top pork with remaining rosemary sprigs.
  • Continue to roast 25-30 minutes, until roast is done but still slightly pink and tender in the center.
  • Baste with pan juices and wine occasionally.
  • Remove from oven and let stand 10-15 minutes.
  • Remove whole rosemary sprigs from pork.
  • Thinly slice pork and arrange roasted mushrooms and onions around pork slices.
  • Pour pan juices into a small saucepan or serving bowl.
  • Combine cornstarch and warm water, whisk into pan juices.
  • Serve sauce with pork and mushrooms.


This recipe pairs pork with red wine, fresh rosemary, garlic, and red onions. Adjust the proportions according to the size of the pork tenderloin. I used red cooking wine, but you could also select your favorite red wine. Please welcome another Jenn Original Recipe.

Categories: Main Dish  Oven  Pork 

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