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My tender and juicy herb crusted pork loin with Zinfandel reduction is brimming with both savory and sweet notes and rich with fall flavor! The tender, herb-crusted pork is juicy and pairs perfectly with the showstopping, 2-ingredient red wine reduction sauce.
If you love easy pork tenderloin recipes, don’t miss these recipes for savory honey garlic pork tenderloin and Southern oven-roasted pork tenderloin.
Why You’ll Love This Recipe
- 15 Minute Prep Time: With very little hands-on time required, this recipe couldn’t be easier!
- Showstopping Flavors: The herb crust rubbed on the outside of the pork tenderloin is quick and easy to prepare, and brings an amazing flavor to every bite.
- Super-Easy Reduction Sauce: All you need are two simple ingredients to make a mouthwatering red wine reduction sauce that pairs perfectly with the tender pork.
During preparation, an otherwise nondescript pork tenderloin is rubbed with an herb-sugar-Dijon ‘paste’ which forms a sweet and sticky crust while roasting. The result is a delicious, anything but nondescript, pork roast dish sure to please!
Cooking with wine is rewarding, in that dishes require fewer ingredients for the main ingredient to shine. Both Zinfandel and fragrant herbs are the heavy lifters in boneless pork sirloin roast. This method will also work well with different cuts of meat and different cuts of pork, such as tomahawk pork chops and thick-cut veal chops.
Ingredients
Curious what ingredients you need for this simple herb crust pork tenderloin recipe? Grab these key ingredients, along with a few others, and you’ll be ready to cook up this amazing dinner!
- Boneless Pork Tenderloin: Choose a good quality pork tenderloin (preferably boneless) for this recipe. However, this recipe is easy to switch up if you want to try a different cut of pork or even a different meat!
- Old Vine Zinfandel Wine: A spiced old vine Zin morphs into to a memorable reduction glaze you’ll soon not forget! One level cup boils down to mere tablespoons of plummy magic. If you are unable to source an old vine Zinfandel, a lively red wine or sweet port wine will also work.
- Fresh Herbs: I recommend using fresh rosemary and thyme, but you can also add minced fresh sage or a few shakes of your favorite dried herbs.
- Dijon Mustard: I love using a blend of regular Dijon mustard with whole grain Dijon mustard for lots of flavor and texture!
See recipe card for full information on ingredients and quantities.
Variations
- Maple-Infused Variation: Add a tablespoon of pure maple syrup to the crust mixture and apply to the tops of seasoned pork chops. Allow to marinate 1 hour in a baking dish, then bake.
- Molasses Swap: Substitute a tablespoon of molasses in lieu of the brown sugar in the crust mixture and coax caramelization during the roast.
- Gravy/Au Jus Variation: Skip the Zinfandel glaze and make an easy gravy or au jus from the pan drippings and spoon over the roast before serving. Try this Dijon au jus with pork loin for a fun variation!
How to Make Pork Loin with Red Wine Reduction
Scroll down for the full printable recipe or stick around for the step-by-step breakdown with photos to walk you through every delicious detail.
1
Before Beginning
Preheat oven to 400°F. Set up a shallow roasting pan with a rack or use a long baking dish with an insert.
For gravy, pour 1/2 cup warm ham or chicken stock into the pan. If not making gravy, use 1/2 cup tepid water instead (discard after cooking).
Tear a sheet of foil large enough to wrap the roast after baking. Set everything aside.
2
Preparing the Herb Crust
In a small bowl, mix both Dijons, brown sugar, rosemary, thyme, black pepper, and Kosher salt. Mixture will be slightly runny—this is normal.
If worried about herbs sliding off, baste with pan juices first, then add another teaspoon of each herb during the last 10 minutes of roasting.
3
Cook the Pork Loin
Rinse pork under cold water, then pat dry on paper towels. Rub with 1 tbsp olive oil, season generously with salt and pepper, and let sit 15 minutes to come to room temp.
Press the crust mixture onto all sides of the meat. Place on roasting rack (fat side up, if present) and set pan on the center oven rack.
Roast until internal temp reaches 145°F and meat springs back to touch—about 55 to 75 minutes for a 4-lb roast.
4
Make a Zinfandel Reduction Sauce
In a medium saucepan over medium-high heat, add the Zinfandel and the granulated sugar. Whisk constantly to dissolve the sugar.
Once the mixture comes to a low boil, reduce to medium heat. Toss in the rosemary branch and reduce the liquid by 3/4 or until it coats the back of a spoon, about 15 to 18-minutes. Keep warm on a rear burner.
5
Assemble and Enjoy
When the roast is done resting, unwrap and slice into 1/2-inch-thick pieces. Arrange on a meat platter and garnish with sprigs of fresh rosemary and thyme if desired. Drizzle lightly with a tablespoon of the reduction and offer the remaining reduction in a gravy boat passed tableside. Enjoy!
Recipe FAQs
A roasting pan with a rack insert is recommended for this method, however you can certainly improvise by using a baking dish large enough to fit the meat, and either place a meat rack inside or make a rack out of a bed of vegetables such as carrots and celery. This is a clever idea if you also plan to save the pan drippings for a future gravy or au jus, as the veg will naturally flavor the drippings.
I prefer rubbing rosemary and thyme on the outside of the pork loin, as these two herbs pair perfectly with the flavor of the pork and the Zinfandel reduction sauce. You can also add some minced fresh sage for a slightly different flavor profile.
The paste does a pretty good job at adhering to the meat and forming a crust, but if you are concerned it will drip off, during the final 10-minutes of oven time, baste the meat with the pan juices then add an additional teaspoon of each minced herb to the top of the meat.
Pork is fully cooked when the internal temperature on an instant-read thermometer reads 145°F. One of the steps in this method is wrapping the loin in foil to let it rest. Once wrapped, the temperature will continue to rise by a few degrees as the juices redistribute.
Store leftovers in an airtight container in the refrigerator up to 3 days.
To reheat leftover pork, place slices in an ovenproof skillet with 1/4-cup chicken or ham stock. Place into a preheated 375°F oven for 12 to 15 minutes. Serve with leftover wine sauce.
Serving Herb Crusted Pork Loin
Round out this herb crusted pork loin with homemade creamy mac and cheese, brown butter and pecan green beans, or an easy Southern corn pudding. Finish off the meal with some apple bottom bourbon cheesecake, Southern cream cheese pound cake, or warm lemon pudding cakes!
Curious what wine pairings to try? White wines with a touch of juiciness, such as Riesling, Chardonnay, or Pinot Blanc, work fantastic with both pork and the fresh rosemary. If you are leaning toward a red, choose lighter-bodied but juicy red wines to accompany your Pork Tenderloin, such as Beaujolais or Côtes du Rhône.
Expert Tips
- Pan dripping gravy or au jus needn’t be made the same day; see my method for a delicious and gluten-free au jus gravy from drippings. You can even freeze the drippings for future use.
- Save time by mincing the herbs in a small food processor.
- Use a meat thermometer to check the pork for doneness; it must reach 145°F in the thickest part of the meat to be cooked. Depending on the cut, weight, and thickness, this could take anywhere from 45 to 90 minutes.
- Once it’s cooked, the meat should rest wrapped in foil for 15-20 minutes before slicing and serving to allow the juices to redistribute.
- Choose fresh herbs rather than dried. Although convenient, dried herbs do a disservice to the final recipe as compared to fresh herbs. If you want to add dried herbs in some form, add them only as a way to elevate the primary fresh herbs, which are rosemary and thyme.
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Herb Crusted Pork With Zinfandel Reduction
Ingredients
- 4 pound boneless pork tenderloin
- 1 tablespoon olive oil
- Kosher salt, to taste
- black pepper, to taste
- 3 tablespoons Dijon mustard
- 1 tablespoon whole grain Dijon mustard
- 3 tablespoons brown sugar, light or dark
- 1 teaspoon black pepper, coarsely ground
- ½ teaspoon Kosher salt
- 2 tablespoons fresh rosemary, minced
- 2 tablespoons fresh thyme, minced
- 1 cup Zinfandel wine, preferably an old vine, red variety
- ¼ cup sugar
- 1 3-4 inch rosemary sprig, plus additional intact branches for garnish
Instructions
Cooking the Pork
- Preheat oven to 400°F. Assemble a shallow roasting pan with a meat rack insert. Alternatively, use an elongated baking dish with an insert. If you plan to assemble a later gravy or au jus from the bottom of the pan drippings, add 1/2-cup of slightly warmed ham or chicken stock into the bottom of the roasting pan. If not planning gravy, add 1/2-cup of tepid water to be discarded after the roast. Tear at least one sheet of aluminum foil sizeable enough to wrap the pork roast in once it's finished cooking. Set all aside.
- In a small mixing bowl, combine both Dijons, brown sugar, minced rosemary, thyme leaves, several cracks of black pepper, and a hefty pinch of Kosher salt. The mixture will be wet but not runny. If runny, add additional herbs and re-mix. The paste does well at adhering to the meat and forming a crust but if you are concerned the herbs will dislodge during the roast, during the final 10-minutes of oven time, add an additional teaspoon of each minced herb to the top of the meat.
- Rinse the meat under cold running water. Place roast atop a sheet or sheets of paper towel and pat dry. Rub a tablespoon of olive oil all over the meat including the ends. Season roast liberally with salt and black pepper and let stand for 15 minutes, as this will also allow the roast to come to room temperature.
- Pat the pork with the crust mixture on all sides packing it as best you can. Place pork on the roasting rack (fat side up if it has a cap) and place the roasting pan on the center rack in the preheated oven.
- Roast until pork registers 145°F in the thickest part and springs back upon touch. The cooking time will range, but for a 4-pound roast, plan on 55 minutes to 1 hour 15 minutes. Once fully roasted, remove from oven and wrap tightly in the aluminum foil. Rest 15 to 20 minutes. I like to place directly on a baking sheet and into the still hot oven with the heat off and the oven door cracked.
Making the Zinfandel Reduction
- In a medium saucepan over medium-high heat to start, add the Zinfandel and the granulated sugar. Whisk constantly to dissolve the sugar. Once the mixture comes to a low boil, reduce to medium heat. Toss in the rosemary branch, muddle the leaves gently using the back of a wooden spoon, and reduce the liquid by 3/4 or until it coats the back of a spoon, about 15 to 18-minutes. Keep warm on a rear burner removing the rosemary branch prior to serving.
- When the roast is done resting, unwrap and slice into 1/2-inch-thick pieces. Arrange on a meat platter (you can also warm the meat platter by placing it into a still hot oven with the door cracked) and garnish with sprigs of fresh rosemary and thyme if desired. Drizzle lightly with a tablespoon of the reduction and offer the remaining reduction in a bowl or creamer passed tableside.
Notes
- Table salt and iodized salt are not substitutions for Kosher salt. Do not use table salt or iodized salt in any of the recipes you find on Not Entirely Average unless specified otherwise.
- Store leftovers in an airtight container in the refrigerator up to 3 days. To reheat leftover pork, place slices in an ovenproof skillet with 1/4-cup chicken or ham stock. Place into a preheated 375°F oven for 12 to 15 minutes. Serve with leftover wine sauce.
- Choose fresh herbs rather than dried. Although convenient, dried herbs do a disservice to the final recipe as compared to fresh herbs. If you want to add dried herbs in some form, add them only as a way to elevate the primary fresh herbs, which are rosemary and thyme.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this! The pork loin was so juicy and the sauce was amazing. It really complemented the meat. Thanks for sharing this!
Cleo, thank you for taking time out to circle back and drop this sweet comment! I appreciate that you enjoyed, especially the reduction! x – Jenny
The red wine reduction was really the star of the dish. It added such depth and richness to the pork. Honestly felt like some masterchef haha. The pork loin came out so juicy and tender. Definitely a recipe I’ll be making again.
Rhian, Master Chef? YOU FLATTER ME!!!! Thank you, as you’ve just made my year! 🙂 Jenny
I didn’t have Zinfandel wine, so I used Merlot instead, and it turned out fantastic. Such a delicious sauce! I also followed the tip to add chicken stock for the gravy, and it was worth it. The gravy was incredibly flavorful.
Alex, I love it when a plan to improvise comes together! Really glad you liked it! 🙂 Jenny
I cook lots of pork loin and this was delicious! Your sauce made it feel brand new and very special. Scrumptious!
Glenda, I love that you think it scrumptious!!! x – Jenny
I was looking for something to do with the pork loin I got from the store and came across this recipe. WOW is it good! I absolutely love this wine sauce and may try it with other meats too. Do you think it would be good with chicken?
Marie, I have done this method/sauce with thick-cut pork chops, stuffed veal chops (tomahawk), and chicken thighs (boneless/skinless). It’s pure magic for proteins. x – Jenny
The combination of mustard, rosemary & red wine was unbelievably good! I’m bookmarking this one to make again soon.
Genevieve, my thoughts EXACTLY! I like this for when company comes because it’s swank enough when it’s first presented. Jenny
Thank you for leaving tips about the salts! Very helpful.