GF Pork Tenderloin with a Rosemary, Mushroom, Caramelized Onion and Red Wine Reduction Sauce by Allison

Sundays sometimes call for a “Sunday Roast” as some of my British friends would say and I would have to agree! A piping hot meal with hearty and bold flavors feeds the soul as we gear up for the week ahead. Now while my “Sunday roast” doesn’t include mashed potatoes or gravy I think you’ll really enjoy it! I often set aside more time to cook on Sundays and cooking is so much more enjoyable when you’re not doing ten other things at the same time! So take some time to cook to enjoy and savor the flavors of whole food.

GF Roasted Pork with a Rosemary, Caramelized Onion, Mushroom and Red Wine Reduction Sauce


4 pound pork roast
fresh rosemary springs (about 3)
Red table wine
2 medium onions, sliced


Coconut oil or butter
2 large onions, chopped
1.5 pounds of sliced button mushrooms
Fresh rosemary sprigs ( about three)
Red table wine, reduced
Juices from the pork


Preheat the oven to 375 degrees Fahrenheit and sear the pork tenderloin on each side over high heat for 2-3 minutes per side depending on the thickness. This process helps keep the meat juicy during the baking process. Place in a large baking dish and season with salt and pepper. Remove rosemary from the stem and place on top of the roast. Pour about a cup and a half to two cups of red wine in the bottom of the pan and add sliced onions in the wine and around the pork roast. Cover with foil and cook approximately two hours or until the meat thermometer reads 155 degrees Fahrenheit, let rest for 10 minutes before you slice it.

After the pork has been cooking for a little over an hour, you can start the sauce! Reduce two cups of wine over medium low until you have about 1/3 of a cup. While you start reducing the wine you can chop onions and add them to a frying pan to begin caramelizing over medium heat. Slice the mushrooms and add them after onions begin to brown a little bit, about 10-12 minutes. Add 1/2 tsp salt and stir mixture, cook another 5-8 minutes and add rosemary leaves ( I like to cut them with a scissors and add them right in after I take them off the stem). Add reduced wine and let simmer on low. When the pork is finished, add the juices and onion from the baking dish to the sauce and let simmer until desired consistency ! Slice pork and serve with sauce on top! Enjoy!!






Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s