Pork Tenderloin With A Merlot Glaze

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(Source for the Merlot Glaze) http://www.food.com/recipe/brown-sugar-glazed-pork-loin-chops-449308

I went on a pork spree this past week and I am not sorry about it! Big Y had a “Buy 1 Get 1” deal on the tenderloins and there was no way I was going to pass that up, especially since Mikey loves them. As I have said in the past, I love incorporating wine in my cooking and I have to say that this glaze I made is by far my favorite to date! Here is what I did to make this amazing dish.

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Ingredients

1 Pork Tenderloin

1 Cup Brown Sugar

1 Cup Merlot

1/4 Cup Montreal Steak Seasoning

3 Garlic Cloves; minced

3 Tbsp Butter

Preheat oven to 350.

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In a large bowl combine the brown sugar with the montreal seasoning, and garlic.

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Next, rub the tenderloin well with the mixture.

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Next, heat up 2 table spoons of olive oil in a large saute pan over medium heat.

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Transfer the pork to the pan and any remaining rub that didn’t stick to the meat.

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The brown sugar rub will start to bubble the longer it cooks.

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After all sides are seared and have a nice crust, transfer the tenderloin into an oven safe pan and bake for 20 minutes.

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Next reduce the heat to low and slowly stir the wine in combining well with the pan sauce.

Be sure to scrape up the brown bits in the pan.

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Stir in the butter and continue cooking about 5 minutes or until the sauce thickens.

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Once the tenderloin is done cooking, allow it 10 minutes to rest before slicing.

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Spoon the glaze over the pork tenderloin and serve!

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Enjoy!

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