Burgundy Pork Tenderloin


 
James Lake

James Lake

TVWBB Emerald Member
I enjoyed making the wine burgers so much I decided to continue cooking with wine.

This is one of my favorite reds

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I've used the wine barrel stave before as a charcoal fence I like the smoke that the oak put on the pork

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And some additional smoke

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The tenderloins were each cut in half, seasoned with S&P and garlic powder. Added onion and celery and two cup of wine into the CI.

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After about 45 minutes of cooking

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Pork went direct....it is grilling after all

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Pork resting while I made some gravy....oh the CI taters are in the oven

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And plated....the Head chef (lady of the house) made a very good slaw to go with dinner.

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I must say it was a simple, clean delicious dinner.

And the best part of the whole weekend

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Thank you all of looking....have a great week.
 
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Wow Jim, your cook is a winner, just like your game on the 20th! Looks delicious. Cabernet Burgers last week and now Burgundy Pork Tenderloins! Fantastic. Like you idea with the barrel stave. I recall you got a bunch of them earlier in the year. Great job.
 
Wow! Great idea and execution. Pork looks to be cooked just right.

Love the use of the stave. I make wine at home and love using the spent oak in the grill.
 
James you out did your self again looks wonderful and like Rich said we're stealing this one also!!
 
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