Stuffed Pork Tenderloin with Red Wine Gravy

Sunday afternoons are a day I love to unwind and take my time coming up with a new recipe, and this past Sunday was no different. I wanted to come up with something that would not only look nice on the table, but I was also hoping that my kids would try something new. I realized I was up for a challenge on this one, as having something stuffed inside of pork, and having gravy drizzled over it was not that appealing to my three kids, but it was something that was extremely appealing to both my wife and I.

I love making duxelles, and I think I had the same vision I was going for when making craisin stuffed chicken. Upon reflection, many of the flavors were similar, but the menu was different. My first item that I planned on making was the wild rice with craisins and almonds, and I knew it needed something to go with it, and hence a great stuffed pork tenderloin with duxelles and a red wine gravy.

Stuffed Pork Tenderloin with Red Wine Gravy Recipe


  • 3-4 lb pork tenderloin, non marinated, fat trimmed
  • 1/2 lb of cremini mushrooms, wiped clean, and finely chopped or placed in a food processor (stems and all)
  • 2 tbsp of unsalted butter
  • 1 medium shallot, finely diced
  • generous pinch of salt
  • generous pinch of pepper
  • 1/4 cup of Brandy, optional
  • pinch of dried thyme
  • 1/4 cup of fresh basil leaves, chopped
  • 3 slices of uncooked bacon, 2 slices chopped, 1 reserved
  • Olive oil
  • cooking twine

For the Red Wine Gravy


  • 1 cup of Merlot wine
  • generous pinch of salt
  • generous pinch of black pepper
  • 1 1/4 cup of beef stock
  • 3 tbsp of all-purpose flour

Begin by making the duxelle. Get a large saute pan out and bring it to a medium, to medium high heat. Add in the butter, and let it melt. Add in the chopped mushrooms, shallot, salt, pepper, and thyme. Cook for about 15 minutes on medium heat, stirring on occasion. About 15 minutes in remove the pan from the heat, add in the brandy, go outside and carefully ignite the brandy. Cook until the flame resides, then return back onto the heat and cook until all of the moisture is removed. Remove from the heat and let it cool.

During this time, take a fillet knife, and run it through the middle of the tenderloin, lengthwise. The goal is to butterfly the tenderloin, working the knife, being careful not to go through. Season with salt and pepper, add 2 slices of the chopped bacon, basil, and smear the cooled duxelles inside of the tenderloin. Roll over, and seal, roughly into four sections, with the cooking twine.

Stuffed Pork Tenderloin Recipe

Drizzle with olive oil, and season the outside with salt and pepper, and top with one slice of bacon. Pork tenderloin is lean, it just needs a bit of fat during the cooking process.

Preheat your oven to 450 degrees. Place in the oven, uncovered for 25 minutes, then remove the pan, reduce the heat to 300 degrees, cover with foil, and cook for roughly 60 minutes.

During this time, make the gravy. Add your sauce pot to the stove, and bring to a medium-high heat. Add the wine and bring it to a boil. Whisk in the salt, pepper, and flour, and stock. Continue cooking on medium-high heat for nearly 20 minutes, or until the sauce thickens into a nice gravy. Taste and season with any additional salt and pepper.

Once the tenderloin is cooked, and if you are using a meat thermometer, the center of the tenderloin should read about 150 degrees. Remove, and let it rest for about 10 minutes. Slice into about 1-2 inch thick medallions.

Plate with the wild rice and generously drizzle with the red wine gravy.

The compiled flavors of this dish is elegant, earthy, and down right delicious. Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

3 thoughts to “Stuffed Pork Tenderloin with Red Wine Gravy”

  1. I totally made this on Saturday for a dinner party. It went down VERY well. I had too much stuffing so I added the extra to the sauce and it was very nice! I served it with P-Dubs Creamy Herbed Potatoes and steamed veg. LOVELY!
    Thank you very much!

  2. ‘Preheat your oven to 450 degrees. Place in the oven, uncovered for 25 minutes, then remove the pan, reduce the heat to 300 degrees, cover with foil, and cook for roughly 60 minutes’
    is this correct?…seems like it would be overcooked….looks great though….would like to make it for Christmas.

    1. Hi Tom -the instructions are correct. You will want to blast on high heat, then reduce the temp and cook on the lower temp until you reach your desired doneness. Check midway through if you are concerned. Good luck, and I hope you enjoy!

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