Easy Pork Tenderloin Steaks with Red Wine Balsamic Glaze
Pork Tenderloin steaks sautéed in a red wine and balsamic vinegar reduction
Ingredients
- olive oil
- 2 cup frozen pearl onions
- 2 cups baby carrots
- 2 cups frozen peas
- salt and black pepper to taste
- garlic powder
- 1.5 lbs pork tenderloin
- 1/2 cup red wine
- 1/4 cup balsamic vinegar
Instructions
- Put two large skillets on the stove. One at medium and one at medium high. Eyeball enough olive oil in each to barely cover the bottoms.
- We had some pearl onions in the freezer. We always have baby carrots and frozen peas so that's what we're going to put together along with the Pork Tenderloin Steaks. No cleaning or peeling necessary. Just put the carrots and onions in the skillet set at medium. Sprinkle a little salt and pepper and toss or gently stir a few times as they cook.
- With a sharp knife trim the silver skin off the tenderloin and cut into 3/4" to 1" thick steaks. Sprinkle with salt, pepper and powdered garlic then add them to the skillet. About 3-5 minutes a side depending on how well done that YOU like them. Still soft to a finger poke is rare - starting to get firm is medium and firm is well done. With an instant read meat thermometer 145°F is rare - 160 is medium and 170 is well done.
- When the second side is almost done add the red wine and the balsamic vinegar. Bring the liquids up to a fast simmer and reduce the heat to just enough to maintain the simmer.
- Toss the veggies a few times and as soon as the peas are warm the wine balsamic mixture will have reduced a little and your Pork Tenderloin Steaks are ready to serve. Spoon some of the liquid from the pork skillet on the steaks and enjoy!!
Nutrition
Calories: 266kcalCarbohydrates: 8.8gProtein: 35.6gFat: 6.1gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2.3gTrans Fat: 0.1gCholesterol: 110.6mgSodium: 143.2mgPotassium: 876.1mgFiber: 1.9gSugar: 5.6gVitamin A: 8829.6IUVitamin C: 1.7mgCalcium: 37.4mgIron: 2.5mg
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