Oven Braised Pork Tenderloin

Make with Morovino ’09 Barbera. Serve with Morovino ’07 Cabernet.
1 2-lb pork tenderloin
1 packet dried onion soup mix (this recipe is a tribute to Mrs. Vino’s mom—who loved onion soup mix)
1 t. Worcestershire sauce
1 C. ’09 Barbera
1 package button mushrooms
½ 14 oz bag frozen pearl onions
½ 16 oz package baby carrots

Preheat the oven to 325 degrees. Dust the pork tenderloin with pepper and garlic powder, to taste. Brown the meet in a non-stick skillet coated with olive oil cooking spray. Take 2 large pieces of heavy-duty aluminum foil and cross them, shiny side up, in a roasting pan. Place the pork tenderloin on top of the shiny side of the aluminum foil in the roasting pan. Place the mushrooms, carrots and onions around the tenderloin. Combine the ’09 Barbera with the Onion Soup Mix and the Worcestershire and stir. Add to pork and veggies.

Pull the sides of the aluminum up—first left and right, then top and bottom to make a “purse.” Seal up the sides of the “purse” by rolling them at the top—first left/right, then crimp top and bottom around them. You want a “purse” that is sealed tightly, but leave a little room within in it—don’t roll the top to far down. Roast at 350 for 90 minutes or until meat reaches 160 degrees. Open up the purse. Using a slotted spoon or tongs, remove the meat and veggies to a platter and keep warm. Pour the juices into a saucepan. Simmer vigorously until reduced by half. Taste before salting, it will probably be salty enough. Slice the tenderloin on a bias and serve with the veggies. Top with Onion Sauce. This goes great with mashed potatoes or egg noodles.

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