Pairing wine with pork can be a difficult task, but there are a few rules to keep in mind that can help you choose the ...

If your tenderloin roast has already been trimmed ... about 5 minutes. Add the wine, broth, and thyme and simmer to reduce by about half. Remove the thyme sprigs and turn off the heat.

To truss the meat yourself, trim the tenderloin ... wine, red wine and rosemary. Bring to a boil and continue to boil until the liquid is reduced to about 2 cups, about 25 minutes. 3. Strain the ...

Add the beef stock, port wine, red wine and rosemary ... until emulsified (do not boil or the sauce will break). Remove from the heat. Cut the tenderloin across the grain in thick slices.

The tannins in red wine cut through the richness of ... sauce or any hints of citrus or herbs -– think pork tenderloin with a lemon thyme sauce -– a white wine will enhance those fresh and ...

for serving For the sauce: 6 tbsp butter, divided 2 shallots, finely diced 1 cup red wine 2 cups beef broth or veal stock 4 sprigs thyme Preheat oven to 400 degrees. If your tenderloin roast has ...