burgundy pork tenderloin

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Servs: 4  Prep: 30m  Cook: 60m  

"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."

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   1/2 teaspoon salt 1/2 teaspoon salt
•   1/2 onion, thinly sliced 1/2 onion, thinly sliced
•   2 cups red wine 2 cups red wine
•   1 stalk celery, chopped 1 stalk celery, chopped
•   1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
•   1 (.75 ounce) package dry brown gravy mix 1 (.75 ounce) package dry brown gravy mix
•   1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
•   2 pounds pork tenderloin 2 pounds pork tenderloin

Instructions

1. 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.

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