Pork tenderloin with wine sauce

Name: Pork tenderloin with wine sauce
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Ingredients: Pork filet (4 fillets) 1.3 lbs; Vegetable broth 2 mestoli; White wine dry 1.7 oz; Fine salt to taste; Black pepper to taste; Red wine dry 1.8 cups; Shallot 2; Rosemary 1 sprig; Thyme 1 sprig; Butter cold ½ cup; Bay leaves 2 leaves; Garlic 1 clove; Ground black pepper 5; Golden delicious apples 1.1 lbs; Butter 2 tbsp; Fine salt to taste; Black pepper to taste; Rosemary 1 sprig; Thyme 1 sprig

it es de fr br

Gluten Free

Difficulty: Easy
Prep time: 30 min
Cook time: 45 min
Serving: 4
Cost: Low

PRESENTATION

Filetto di maiale con salsa al vino is this classic pork tenderloin dish that gets a bit fancy with a creamy, aromatic red wine sauce and some sweet sautéed apples on the side. Really good stuff. Instead of the usual roasted potatoes, you've got a more tender touch with the apples—pretty simple, right? It gives you a great mix of moist pork and fruit. Italians love a good second course that feels a bit special without being complicated, and this one totally hits the mark.

The key here? Picking a rich, full-bodied red wine—something with enough character to make the sauce really pop. You get a bit of that tangy flavor from the wine, but it balances out with the apples and creamy finish, making each bite taste kind of velvety and bold at the same time. Pretty much perfect.

Whether it's a Sunday lunch or a dinner party, a pork tenderloin recipe like this brings something both comforting and a little different from the everyday. It's super cool how the pork tenderloin with wine sauce lets you experience a fancier side of home cooking without a ton of effort. Even though the steps are simple, you end up with something that looks and tastes really impressive, like you spent all day on it.

And the sauce? It gets silky and smooth if you let the wine cook down just right, soaking into the pork and those golden apples. For anyone who usually goes for pork tenderloin in the oven or sticks to potatoes, this recipe’s switch to apples and a wine reduction is a total game changer. Seriously good.

People who love experimenting with food or just want a new take on pork will find this a really easy way to shake up dinner. Serve it up with a rustic loaf of bread or a light salad, and you’ve got a dish that feels both crispy and comforting—kind of like you’re eating in a cozy Italian trattoria, even if you’re just at home. This meal captures the core of Italian cooking by focusing on ingredient synergy and presentation, making it a great addition to any menu. For real.

INGREDIENTS

Ingredients for the tenderloin: Pork filet 1.3 lbs (600 g) - (4 fillets); Vegetable broth 2 mestoli; White wine 1.7 oz (50 g) - dry; Fine salt to taste; Black pepper to taste

for the red wine sauce: Red wine 1.8 cups (430 g) - dry; Shallot 2; Rosemary 1 sprig; Thyme 1 sprig; Butter ½ cup (100 g) - cold; Bay leaves 2 leaves; Garlic 1 clove; Ground black pepper 5

for the apples: Golden delicious apples 1.1 lbs (500 g); Butter 2 tbsp (30 g); Fine salt to taste; Black pepper to taste; Rosemary 1 sprig; Thyme 1 sprig

Preparation

How to prepare Pork tenderloin with wine sauce

To prepare the pork tenderloin with red wine sauce, start by tying the tenderloins with kitchen twine, so they retain their shape while cooking 1. Begin preparing the wine sauce: pour chopped shallots 2 into a saucepan with herbs, garlic, and peppercorns 3.

Pour the red wine 4 and add two bay leaves 5. Bring to a boil until it reduces, which will take about 10 minutes over medium-high heat 6.

Strain with a sieve 7, pour the wine back into the same pot 8 and return to the heat until the sauce reduces again, about 10 minutes. Remove the pot from the heat and gradually add cold butter 9.

Use a whisk to mix and melt the butter well 10. Set the wine sauce aside and focus on the apples. Cut them in half and remove the core 11, then slice them into wedges without peeling 12.

In a large pan, melt the butter 13 and season with thyme and rosemary sprigs 14. Salt 15 and pepper and let it cook over medium-high heat for about 15 minutes.

Avoid stirring but turn them with tongs 16. Once the apples are cooked, remove and keep them warm 17. In the same pan, place the tenderloins that you tied earlier 18.

Sear over medium-high heat on all sides. Salt and pepper the meat. Deglaze with white wine 20. Let the wine evaporate and continue cooking with vegetable broth 21 for about 10 minutes.

The tenderloin should reach an internal temperature of at least 149°F 22, monitored with a meat thermometer. Once cooked, plate the tenderloins with the apples and keep the sauce warm 23. Serve the pork tenderloin with the wine sauce immediately 24

Storage

We recommend consuming the pork tenderloin with wine sauce immediately.

Advice

If you don't have a thermometer, you can cook the tenderloin for 10-12 minutes after deglazing with wine and try cutting a tenderloin in half to check doneness.

The red wine sauce can be prepared a day in advance and stored in the fridge. You can use hot water instead of broth to moisten the meat. For the red wine sauce, it's recommended to choose a full-bodied red wine.

For the translation of some texts, artificial intelligence tools may have been used.