Burgundy Pork Tenderloin

A few people insist on using burgundy wine for this dish.  I remember making it with merlot one time, and it turned out fine.  It's up to you.  The only burgundy wine I can find at the grocery store in Washington State is Carlo Rossi...so slim pickins there.  This particular night I did make it with Mr. Rossi, and it was great.  I had my second set of parents over, as well as my brother, sister in law, and mom.  The second set of parents are my sister in laws mom and dad.  Every time they come to town, it's pretty epic.  I hope to be just like them one day. 

Burgundy Pork Tenderloin

2 pounds pork tenderloin

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon garlic powder

1 onion, thinly sliced
2 cloves chopped garlic

1/2 cup sliced fresh mushrooms

2 cups red wine

2 (.75 ounce) packet dry brown gravy mix

Preheat oven to 350 degrees F (175 degrees C).

Place pork in a 9x13 inch baking dish, and sprinkle meat with salt, pepper and garlic powder.

Bake in the preheated oven for 45 minutes.

When done baking, remove meat from baking dish, and place on a serving platter.

Sautee onions, mushrooms, and garlic in some olive oil.  Season with salt and pepper.

Pour gravy mix into small sauce pan with wine and cooking juices, and whisk until thickened. Slice meat, and cover with the gravy, mushrooms and onions.

I should have made green beans with this dish, but instead I used mushrooms, bell peppers, zucchini, onions.  It was overpowering since I feel these veggies should cover the meat.  It makes for a better presentation.  I also made mashed potatoes, and added the gravy mix to the top of them.  That worked out great.