This French Onion Soup Roasted Pork Tenderloin recipe is sponsored by The Seeker Wines via One2One Network. All ideas and opinions stated are my own.
Hi there, I hope you had a wonderful weekend! This morning was the 1st morning of the season that we woke up and the temperature was colder inside than what we had the thermostat set to. Of course we’re not talking about turning the heat on or anything yet, but it really made it feel like fall has arrived. This prompted me to get out the dutch oven and make one of our favorite meals, roasted pork tenderloin. With it feeling fall-ish out, it also got me in the mood for some french onion soup, a craving I always have when the weather starts to cool. Sooo I decided to combine the 2 for a nice comforting fall meal, along with another one of my favorite things, The Seeker Wines Pinot Noir, by making French Onion Soup Roasted Pork Tenderloin. With some special sauce!
I don’t just love to drink wine, I love to cook with it too. Adding wine to a recipe gives the food such a depth of flavor and warmth that I can’t really explain in words. It’s just good friends, it’s just good! The Seeker Pinot Noir is a warm, deep red wine that is the liquid equivalent to snuggling up in a cozy sweater. It is so smooth! Of course I enjoyed some sips while I prepared my French Onion Soup Roasted Pork Tenderloin… some for you (pork tenderloin) and some for me (Lydi)! Haha! 😉
We really loved this meal. Like, really loved it; it’s the perfect fall comfort meal. And let me tell you friends, it’s really all about the Pinot Noir French Onion sauce here. All about that sauce.
The Pork Tenderloin is amazing with the Pinot Noir and French Onion sauce spooned over top of it, so if you decide to serve it just like this and leave it at that, no one is going to be mad about it or notice anything missing…
But since we’re talking about French Onion Soup, you know I had to take it there with the cheese! I mean, have you met me?! #allthecheese. I used a blend of mozzarella and provolone; the creaminess of the mozz is a perfect complement to the bite of the provolone.
French Onion Soup Roasted Pork Tenderloin
- 2 - 1 pound pork tenderloins
- 2 tablespoons olive oil
- 1 ½ cups homemade french onion soup*
- 1 cup The Seeker Wines Pinot Noir
- 6 - 8 sprigs fresh thyme
- ½ cup shredded provolone/mozzarella cheese blend
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Preheat oven to 450º.
- Pat pork tenderloins dry and cut off silverskin; season with salt and pepper.
- Add olive oil to dutch oven and heat to medium-high.
- Sear tenderloins on all sides until brown, approximately 2 - 3 minutes per side. Remove from pan; set aside.
- Add french onion soup and wine to dutch oven; deglaze pan (that's where you scrape off the good crispy bits stuck on the bottom of the pan with your wooden spoon).
- Add pork tenderloins back into pan, along with 4 - 6 sprigs thyme. Cover with sauce and transfer to oven; roast for 12 - 15 minutes or until pork reaches an internal temperature of 150º.
- Remove tenderloins from pan, set aside and keep warm in a foil tent. Remove and dispose of thyme stems.
- Heat Pinot Noir French Onion sauce over medium-high heat on stovetop until reduced to a thick sauce.
- Cut tenderloins into 1 inch thick slices; top with Pinot Noir French Onion sauce.
- Sprinkle cheese blend on top of sliced pork and place under broiler for about 2 minutes or until cheese is melted.
- Optional: Garnish with thyme sprigs.
So what is your favorite fall comfort meal? Do you enjoy cooking with wine?
Thanks so much for stopping by today!