12 Delicious Burgundy Pork Tenderloin Savory Recipes

Dive into the rich, savory world of Burgundy pork tenderloin with our roundup of 12 mouthwatering recipes that promise to transform your dinner routine. Whether you’re craving a quick weeknight meal or a luxurious weekend feast, these dishes blend the elegance of French cuisine with the comfort of home cooking. Get ready to impress your family and friends—your next favorite recipe awaits!

Burgundy Pork Tenderloin with Rosemary

Wow, you’re going to love this Burgundy Pork Tenderloin with Rosemary. It’s a simple, elegant dish that’s perfect for a cozy dinner at home.

Ingredients

• Pork tenderloin – 1 lb
• Burgundy wine – 1 cup
• Fresh rosemary – 2 tbsp
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F.
2. Season the pork tenderloin with salt and black pepper on all sides.
3. Heat olive oil in a large oven-safe skillet over medium-high heat.
4. Sear the pork tenderloin for 2-3 minutes on each side until golden brown. Tip: Don’t move the pork around too much to get a good sear.
5. Pour Burgundy wine over the pork and sprinkle with fresh rosemary.
6. Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature reaches 145°F. Tip: Use a meat thermometer for accuracy.
7. Remove from the oven and let the pork rest for 5 minutes before slicing. Tip: Resting allows the juices to redistribute, making the pork more tender.

Amazingly tender and flavorful, this Burgundy Pork Tenderloin with Rosemary pairs beautifully with mashed potatoes or a crisp green salad. The wine reduces to a rich sauce that’s perfect for drizzling over the sliced pork.

Garlic and Herb Burgundy Pork Tenderloin

Hey, you’re going to love this Garlic and Herb Burgundy Pork Tenderloin. It’s juicy, flavorful, and surprisingly easy to make, perfect for a cozy dinner at home.

Ingredients

– Pork tenderloin – 1.5 lbs
– Olive oil – 2 tbsp
– Garlic – 3 cloves, minced
– Fresh rosemary – 1 tbsp, chopped
– Fresh thyme – 1 tbsp, chopped
– Burgundy wine – 1 cup
– Salt – 1 tsp
– Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F.
2. Season the pork tenderloin with salt and black pepper on all sides.
3. Heat olive oil in a large oven-proof skillet over medium-high heat.
4. Sear the pork tenderloin for 2-3 minutes on each side until golden brown.
5. Add minced garlic, rosemary, and thyme to the skillet, stirring around the pork for 30 seconds until fragrant.
6. Pour in the Burgundy wine, scraping up any browned bits from the bottom of the skillet.
7. Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the pork reaches an internal temperature of 145°F.
8. Remove the pork from the skillet and let it rest for 5 minutes before slicing.
9. While the pork rests, simmer the skillet juices over medium heat for 2-3 minutes to reduce slightly.
10. Slice the pork and drizzle with the reduced sauce before serving.
Very tender and packed with rich flavors, this pork tenderloin pairs wonderfully with mashed potatoes or a crisp green salad. For an extra touch, garnish with a sprig of fresh rosemary.

Slow Cooker Burgundy Pork Tenderloin

Believe it or not, this dish is as easy as it is elegant, perfect for those days when you want something fancy without the fuss. You’ll love how the slow cooker does all the work, filling your home with irresistible aromas.

Ingredients

• Pork tenderloin – 2 lbs
• Burgundy wine – 1 cup
• Beef broth – 1 cup
• Garlic – 2 cloves, minced
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Thyme – 1 tsp

Instructions

1. Heat olive oil in a skillet over medium-high heat until shimmering, about 2 minutes.
2. Season the pork tenderloin with salt and black pepper, then sear in the skillet until browned on all sides, about 3 minutes per side.
3. Transfer the pork to the slow cooker.
4. In the same skillet, add minced garlic and cook until fragrant, about 30 seconds.
5. Pour in Burgundy wine and beef broth, scraping up any browned bits from the bottom of the skillet.
6. Bring the mixture to a simmer, then pour over the pork in the slow cooker.
7. Sprinkle thyme over the pork.
8. Cover and cook on low for 6 hours or until the pork is fork-tender.
9. Remove the pork from the slow cooker and let it rest for 10 minutes before slicing.

Now, the pork will be melt-in-your-mouth tender, with a rich, wine-infused sauce that’s perfect over mashed potatoes or polenta. Not to mention, it’s a surefire way to impress at any dinner table without breaking a sweat.

Burgundy Pork Tenderloin with Mushrooms

Looking for a cozy yet elegant dish to impress your dinner guests? This Burgundy Pork Tenderloin with Mushrooms is your go-to recipe, combining rich flavors with a simple preparation process.

Ingredients

• Pork tenderloin – 1.5 lbs
• Olive oil – 2 tbsp
• Burgundy wine – 1 cup
• Mushrooms – 8 oz, sliced
• Garlic – 2 cloves, minced
• Salt – 1 tsp
• Black pepper – ½ tsp
• Thyme – 1 tsp

Instructions

1. Preheat your oven to 375°F.
2. Season the pork tenderloin with salt, black pepper, and thyme.
3. Heat olive oil in a large oven-proof skillet over medium-high heat.
4. Sear the pork tenderloin on all sides until golden brown, about 3-4 minutes per side. Tip: Don’t move the pork too much while searing to get a perfect crust.
5. Remove the pork from the skillet and set aside.
6. In the same skillet, add mushrooms and garlic. Sauté until the mushrooms are soft, about 5 minutes.
7. Pour in the Burgundy wine, scraping the bottom of the skillet to loosen any browned bits. Tip: This deglazing process adds incredible flavor to the sauce.
8. Return the pork to the skillet, spooning some of the mushroom and wine mixture over it.
9. Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the pork reaches an internal temperature of 145°F. Tip: Use a meat thermometer for the most accurate results.
10. Let the pork rest for 5 minutes before slicing.

Absolutely tender and juicy, the pork pairs beautifully with the earthy mushrooms and rich wine sauce. Serve it over mashed potatoes or alongside roasted vegetables for a complete meal.

Balsamic Glazed Burgundy Pork Tenderloin

Wow, you’re going to love how this dish turns your ordinary dinner into something special. It’s all about that rich, tangy glaze hugging the tender pork.

Ingredients

• Pork tenderloin – 1 lb
• Balsamic vinegar – ¼ cup
• Honey – 2 tbsp
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F. This ensures even cooking.
2. Season the pork tenderloin with salt and black pepper. Tip: Let it sit for 5 minutes to absorb the flavors.
3. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the pork for 2 minutes per side until golden brown. Tip: Don’t move it around to get a perfect sear.
4. Mix balsamic vinegar and honey in a bowl. Pour over the pork in the skillet.
5. Transfer the skillet to the oven. Bake for 15 minutes, or until the internal temperature reaches 145°F. Tip: Use a meat thermometer for accuracy.
6. Let the pork rest for 5 minutes before slicing. This keeps it juicy.

Amazing, right? The pork is melt-in-your-mouth tender with a sticky-sweet glaze. Try serving it over a bed of creamy polenta for a cozy meal.

Burgundy Pork Tenderloin with Apples and Onions

Feeling like you need a cozy yet impressive dish to spice up your dinner routine? This burgundy pork tenderloin with apples and onions is your ticket to a flavorful meal that feels fancy without the fuss.

Ingredients

• Pork tenderloin – 1.5 lbs
• Burgundy wine – 1 cup
• Apples – 2, sliced
• Onions – 1, sliced
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F.
2. Season the pork tenderloin with salt and black pepper.
3. Heat olive oil in a large oven-proof skillet over medium-high heat.
4. Sear the pork tenderloin on all sides until golden brown, about 3-4 minutes per side.
5. Remove the pork from the skillet and set aside.
6. In the same skillet, add the sliced apples and onions. Cook until they start to soften, about 5 minutes.
7. Pour in the Burgundy wine, scraping up any browned bits from the bottom of the skillet.
8. Return the pork to the skillet, nestling it among the apples and onions.
9. Transfer the skillet to the oven and bake for 20-25 minutes, or until the pork reaches an internal temperature of 145°F.
10. Let the pork rest for 5 minutes before slicing.

Out of the oven, the pork is juicy and tender, with the apples and onions melting into a sweet and savory sauce. Serve it over mashed potatoes or with a side of roasted veggies for a complete meal that’s sure to impress.

Spicy Burgundy Pork Tenderloin

Wow, you’re going to love this Spicy Burgundy Pork Tenderloin. It’s a game-changer for dinner with its rich flavors and just the right kick.

Ingredients

• Pork tenderloin – 1 lb
• Burgundy wine – 1 cup
• Red pepper flakes – 1 tsp
• Olive oil – 2 tbsp
• Salt – 1 tsp

Instructions

1. Preheat your oven to 375°F.
2. Rub the pork tenderloin with olive oil and salt.
3. Sprinkle red pepper flakes evenly over the pork.
4. Heat a skillet over medium-high heat and sear the pork on all sides until browned, about 2 minutes per side.
5. Transfer the pork to a baking dish and pour Burgundy wine over it.
6. Cover with foil and bake for 25 minutes.
7. Remove the foil and bake for another 10 minutes, or until the internal temperature reaches 145°F.
8. Let the pork rest for 5 minutes before slicing.

Unbelievable how tender and juicy this pork turns out. The spicy kick from the red pepper flakes pairs perfectly with the deep, fruity notes of the Burgundy wine. Try serving it over a bed of creamy mashed potatoes for a comforting meal.

Burgundy Pork Tenderloin with a Honey Mustard Glaze

Just imagine coming home to the rich, comforting aroma of Burgundy Pork Tenderloin with a Honey Mustard Glaze wafting through your kitchen. It’s the kind of meal that feels fancy but is surprisingly simple to whip up, perfect for those nights when you want something special without the fuss.

Ingredients

• Pork tenderloin – 1.5 lbs
• Burgundy wine – 1 cup
• Honey – 2 tbsp
• Dijon mustard – 2 tbsp
• Olive oil – 1 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F.
2. Season the pork tenderloin evenly with salt and black pepper.
3. Heat olive oil in a large oven-proof skillet over medium-high heat.
4. Sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side.
5. In a small bowl, whisk together Burgundy wine, honey, and Dijon mustard.
6. Pour the glaze over the pork tenderloin in the skillet.
7. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature reaches 145°F.
8. Let the pork rest for 5 minutes before slicing to allow the juices to redistribute.

Here’s the deal: the pork comes out incredibly tender with a slightly crispy exterior, and the glaze reduces into a sticky, sweet, and tangy sauce that’s downright addictive. Serve it sliced over a bed of creamy mashed potatoes or alongside roasted vegetables for a meal that’s sure to impress.

Burgundy Pork Tenderloin and Sweet Potato Hash

Oh, you’re going to love this one—a cozy, flavorful dish that’s perfect for any night of the week. It’s a hearty combo of tender pork and sweet potatoes that’ll have you coming back for seconds.

Ingredients

• Pork tenderloin – 1 lb
• Sweet potatoes – 2 cups, diced
• Olive oil – 2 tbsp
• Burgundy wine – ½ cup
• Garlic – 2 cloves, minced
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F.
2. Season the pork tenderloin with salt and black pepper.
3. Heat 1 tbsp of olive oil in a large oven-safe skillet over medium-high heat.
4. Sear the pork tenderloin on all sides until golden brown, about 3 minutes per side. Tip: Don’t move the pork too much while searing to get a good crust.
5. Remove the pork from the skillet and set aside.
6. In the same skillet, add the remaining olive oil and sauté the garlic until fragrant, about 30 seconds.
7. Add the diced sweet potatoes to the skillet and cook until they start to soften, about 5 minutes.
8. Pour in the Burgundy wine and stir to deglaze the pan, scraping up any browned bits.
9. Return the pork tenderloin to the skillet, nestling it into the sweet potatoes.
10. Transfer the skillet to the oven and bake for 20-25 minutes, or until the pork reaches an internal temperature of 145°F. Tip: Use a meat thermometer for perfect doneness.
11. Let the pork rest for 5 minutes before slicing. Tip: Resting allows the juices to redistribute, keeping the meat moist.

Zesty and rich, the Burgundy wine adds a depth of flavor to the tender pork, while the sweet potatoes caramelize beautifully. Serve it with a sprinkle of fresh herbs for a pop of color and freshness.

Burgundy Pork Tenderloin with Cranberry Sauce

Hey, you’re going to love this Burgundy Pork Tenderloin with Cranberry Sauce. It’s a cozy, flavorful dish that’s perfect for impressing guests or treating yourself to something special.

Ingredients

• Pork tenderloin – 1.5 lbs
• Burgundy wine – 1 cup
• Cranberry sauce – 1/2 cup
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – 1/2 tsp

Instructions

1. Preheat your oven to 375°F.
2. Season the pork tenderloin with salt and black pepper evenly.
3. Heat olive oil in a large oven-proof skillet over medium-high heat. Tip: Make sure the skillet is hot before adding the pork to get a good sear.
4. Sear the pork tenderloin on all sides until golden brown, about 3-4 minutes per side.
5. Remove the skillet from heat and pour Burgundy wine over the pork. Tip: The wine should sizzle when it hits the pan, deglazing it and picking up all the flavorful bits.
6. Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the pork reaches an internal temperature of 145°F.
7. Remove the pork from the oven and let it rest for 5 minutes. Tip: Resting allows the juices to redistribute, making the pork more tender and juicy.
8. While the pork rests, warm the cranberry sauce in a small saucepan over low heat.
9. Slice the pork tenderloin and serve with the warm cranberry sauce drizzled over the top.

Absolutely, the pork comes out tender and juicy, with the rich Burgundy wine and sweet cranberry sauce creating a perfect balance of flavors. Try serving it over a bed of mashed potatoes or alongside roasted vegetables for a complete meal.

Burgundy Pork Tenderloin Stuffed with Spinach and Feta

Feeling like you need to impress at your next dinner party but don’t want to spend all day in the kitchen? This Burgundy Pork Tenderloin Stuffed with Spinach and Feta is your ticket to a show-stopping meal with minimal fuss.

Ingredients

• Pork tenderloin – 1 (about 1.5 lbs)
• Spinach – 2 cups, chopped
• Feta cheese – ½ cup, crumbled
• Burgundy wine – ½ cup
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F.
2. Butterfly the pork tenderloin by slicing it lengthwise almost in half, then open it like a book.
3. Season the inside with ½ tsp salt and ¼ tsp black pepper.
4. In a bowl, mix the chopped spinach and crumbled feta cheese, then spread this mixture over the butterflied pork.
5. Roll the pork tightly around the filling and secure with kitchen twine at 1-inch intervals.
6. Heat olive oil in an oven-proof skillet over medium-high heat. Sear the pork roll on all sides until golden brown, about 2 minutes per side.
7. Pour the Burgundy wine into the skillet, then transfer it to the preheated oven.
8. Roast for 25-30 minutes, or until the internal temperature reaches 145°F.
9. Let the pork rest for 10 minutes before slicing to keep the juices inside.

Every bite of this tenderloin is a perfect balance of juicy pork, creamy feta, and earthy spinach, all enhanced by the rich Burgundy wine. Serve it sliced over a bed of roasted potatoes or alongside a crisp green salad for a meal that’s as beautiful as it is delicious.

Grilled Burgundy Pork Tenderloin with Peach Salsa

Unbelievably juicy and packed with flavor, this dish is a summer game-changer. You’ll love how the sweet peach salsa complements the savory pork.

Ingredients

• Pork tenderloin – 1 lb
• Burgundy wine – ½ cup
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Peaches – 2, diced
• Red onion – ¼ cup, finely chopped
• Cilantro – 2 tbsp, chopped
• Lime juice – 1 tbsp

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. In a bowl, mix the pork tenderloin with Burgundy wine, olive oil, salt, and black pepper. Let it marinate for 15 minutes.
3. While the pork marinates, combine diced peaches, red onion, cilantro, and lime juice in a bowl to make the salsa. Set aside.
4. Grill the pork tenderloin for 6-7 minutes on each side, or until the internal temperature reaches 145°F.
5. Let the pork rest for 5 minutes before slicing. This keeps it juicy.
6. Serve the sliced pork topped with peach salsa.

Light and refreshing, the peach salsa adds a sweet crunch that contrasts beautifully with the tender, wine-infused pork. Try serving it over a bed of greens for a complete meal.

Conclusion

Lavish your table with these 12 Burgundy Pork Tenderloin recipes, each offering a unique twist on this classic dish. Perfect for home cooks looking to impress, these recipes promise delicious results every time. Don’t forget to try them out, share your favorites in the comments, and pin your must-makes on Pinterest. Happy cooking!