Burgundy Pork Tenderloin

Ingredients and Weight:

• Pork tenderloin: 2 pounds (900 grams)
• Dijon mustard: 1/4 cup (60 grams)
• Dry red wine: 1 cup (240 milliliters)
• Beef broth: 1 cup (240 milliliters)
• Pearl onions: 1 cup (120 grams)
• Baby carrots: 1 cup (120 grams)
• Mushrooms, sliced: 1 cup (120 grams)
• Salt and pepper to taste

Preparation Time:

20 minutes

Cooking Time:

45-50 minutes

Difficulty Level:

2 (simple)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. Trim excess fat from the pork tenderloin and season with salt and pepper.
3. Spread Dijon mustard evenly over the pork tenderloin.
4. Heat a large skillet over medium heat and sear the pork tenderloin on all sides until browned.
5. Transfer the pork tenderloin to a roasting pan and pour the red wine and beef broth around it.
6. Add the pearl onions, baby carrots, and mushrooms to the roasting pan.
7. Roast the pork tenderloin for 45-50 minutes, or until cooked through and the internal temperature reaches 145°F (63°C).
8. Allow the pork tenderloin to rest for 10 minutes before slicing and serving.

Nutritional Information:

• Calories: 320 per serving
• Protein: 30 grams
• Fat: 15 grams
• Carbohydrates: 15 grams

Dish Characteristics:

• Tender and juicy pork tenderloin
• Rich and flavorful Burgundy sauce
• Savory and earthy vegetables
• Elegant presentation

User Comments:

• "This dish was absolutely delicious! The pork was cooked perfectly and the sauce was rich and flavorful."
• "I've made this recipe several times and it's always a hit. It's easy to prepare and the results are amazing."
• "The Burgundy Pork Tenderloin is a must-try for any pork lover. The combination of flavors and textures is divine."

Special Precautions and Tips:

• To ensure even cooking, bring the pork tenderloin to room temperature before searing.
• Do not overcook the pork tenderloin, as it will become dry and tough.
• If you don't have red wine, you can substitute beef broth or chicken broth.
• If you don't have pearl onions or baby carrots, you can substitute other vegetables such as onions, potatoes, or bell peppers.