I was going to post a Christmas craft for y’all today, but I decided to hang on to that until next week and give you this awesome pork recipe instead. It’s basically 15 minutes of hands on time, and the rest of the time you can spend drinking with your pork (or your dinner guests, because this dish is totally dinner party worthy). Plus, if you can find pork tenderloin on sale, this dish rings in at less than $5/person.
Kroger, my new store of choice, had pork tenderloin on sale for $1.99/lb and unlike my DC grocery store, they sell tenderloins in reasonable 2# or less portions. We bought one to cook and one to throw in the freezer. Since we’re having to rebuild basically the entire pantry, there’s not a ton of room in the budget to really stock up right now.
Anyway, in addition to the pork you’ll need one large onion (I used two small ones from the bag of ten I bought for $2, so about $.25 worth), you’ll need a bottle of cheap wine (three buck chuck is perfect) and a $.33 pack of brown gravy mix (or $.04 with a coupon and Amazon Pantry). Partner this up with two $.69/lb sweet potatoes, and we’re in business. That, my friends, brings our total to just about $8 for the dish. Granted, you’ll need a few things from the pantry, but I promise you probably have them (and if not, you’ll still stay under $10 for the whole dish). Have I mentioned I’m loving grocery prices in Atlanta? I estimated our shopping list at $150 this week and was thrilled when M came home with a $97 receipt. And he (as usual) threw some extra goodies in the shopping basket!
For the pork, you’re basically going to sear it off, sauté the onion in wine, toss everything into the oven and let it cook. Once the pork is cooked through, put the wine/onion mixture back on the stove, whisk in the gravy mix and let it reduce. Pour it on the sliced pork and enjoy. The sauce develops a delicious salty, tang, while the pork remains perfectly moist with hints of wine throughout. The sweet potatoes are simply diced, tossed with some butter, red pepper flakes, brown sugar and salt and pepper and roasted right along side the pork. The sweetness is a perfect compliment for the tangy salt profile of the pork. Seasonal, inexpensive, delicious and easy! Let me know if you enjoy this recipe!
- 2# Pork Tenderloin
- Garlic Powder
- Salt and Pepper
- 1 large onion, thinly sliced
- 1 bottle red wine
- 1 package brown gravy mix
- Sweet potatoes, diced to 1/2"
- Crushed red pepper
- Brown Sugar
- 1 tbsp butter
- Preheat oven to 350. Season pork tenderloin with garlic powder, salt and pepper. Place into large skillet over medium-heat. Sear for three minutes per side.
- Remove pork from pan and place in a 8x8 baking dish. To the skillet, add sliced onion and saute 5 minutes until softened. Add in 1/4 bottle of red wine, scraping to remove browned bits. Add remainder of the wine and cook 5 minutes until bubbling.
- While the wine reduces, toss sweet potatoes, brown sugar, crushed red pepper, salt and pepper. Place in a 1.5 qt casserole dish and top with butter. Place in oven.
- Once the wine and onion mixture has reduced, pour over pork tenderloin. Reserve skillet. Place in oven and bake 30-40 minutes until pork reaches 145 degrees. Your potatoes should also be done at this point.
- Remove both dishes from the oven and place pork tenderloin on a cutting board to rest. Pour the wine and onion mixture into the reserved skillet. Heat over high, whisking in brown gravy mix. Cook 5 minutes until thickened.
- Slice pork into 1/2" thick slices and top with reduced sauce. Serve with sweet potatoes.