(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.
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.
In a large bowl combine the brown sugar with the montreal seasoning, and garlic.
Next, rub the tenderloin well with the mixture.
Next, heat up 2 table spoons of olive oil in a large saute pan over medium heat.
Transfer the pork to the pan and any remaining rub that didn’t stick to the meat.
The brown sugar rub will start to bubble the longer it cooks.
After all sides are seared and have a nice crust, transfer the tenderloin into an oven safe pan and bake for 20 minutes.
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.
Stir in the butter and continue cooking about 5 minutes or until the sauce thickens.
Once the tenderloin is done cooking, allow it 10 minutes to rest before slicing.
Spoon the glaze over the pork tenderloin and serve!