Filet de Pork au Vin (translates to a pork tenderloin casserole cooked in red wine) I think sometimes the best recipes occur on accident. I love doing something called fridge foraging. It is where you scan your refrigerator for the remaining items you can prepare a meal with. This usually happens on a Friday or Saturday for me. I was doing this one Friday night when I discovered a pork tenderloin, half an onion and some mushrooms in my fridge. I didn’t have carrots but I did have a butternut squash on my counter that needed to be used. My brain began to create meal ideas until I came up with a pork version of coq au vin. Disclaimer- I have never eaten or made coq au vin. It is sounded good haha! I didn’t know if it would work with pork but I thought it was worth a try.
First heat a Dutch oven over medium-high heat. Melt the bacon fat. Cut a pork tenderloin into 1 1/2-inch pieces and season with salt. Brown all sides of the pork.
Transfer the browned pork pieces to a plate. Reduce the heat to medium. Add the onion and carrot or butternut squash. Sauté for 6 to 8 minutes. 
Add the garlic and cook for 1 minute. Remove from the heat. Add the wine, stock, bay leaf, remaining salt and pepper. Stir while scrapping the bottom of the pan. Add the pork and herbs.
Cover and bake in the oven for 1 ½ hours. Remove from the oven. Add the mushrooms. In a small bowl, mash the butter and flour together. Stir into the stew. Transfer back to the oven and cook for another 10 to 15 minutes or until the mushrooms are tender. Serve over creamy grits, polenta or mashed potatoes.
Y’all this comfort dish turned out so much better than I thought it would. My husband raved over it. I hope you will enjoy it too.
Filet de Porc au Vin
Print RecipeIngredients
- 2 tablespoons bacon fat
- 1 pork tenderloin
- 1 ½ teaspoons fine sea salt
- ½ large sweet onion, cubed
- ½ cup cubed carrot or butternut squash
- 5 garlic cloves, mined
- 1 cup red wine
- 1 cup chicken stock
- 1 bay leaf
- ¼ teaspoon cracked black pepper
- 1 rosemary sprig
- 4 fresh sage leaves
- 4 ounces baby bella mushrooms, quartered
- ½ tablespoon salted butter
- ½ tablespoon all-purpose flour
Instructions
Preheat oven to 325 degrees F.
Heat a Dutch oven over medium-high heat. Melt the bacon fat.
Cut the pork tenderloin into 1 ½-inch pieces. Season the pork with ½ teaspoon of the salt. Add the pork pieces and brown on all sides. Transfer the browned pork pieces to a plate.
Reduce the heat to medium heat. Add the cubed onion and carrots or butternut squash to the Dutch oven. Sauté for 6 to 8 minutes. Add the garlic and cook for 1 minute. Remove from the heat. Add the wine, stock, bay leaf, remaining salt and pepper. Stir while scraping the bottom of the pan.
Add the pork, rosemary and sage leaves. Cover and bake in the oven for 1 ½ hours. Remove from the oven. Add the mushrooms.
In a small bowl, mash the butter and flour together. Stir into the stew. Transfer back to the oven and cook for another 10 to 15 minutes or until the mushrooms are tender. Season with salt to taste.
Serve over creamy grits, polenta or mashed potatoes.
Notes
You could also prepare this dish in a slow cooker for 4 hours on high or 6 to 8 hours on low.
2 Comments
Kyle
March 7, 2019 at 11:05 pmI’m going to try this tomorrow night 🙌🏼
Monique Gallegos
March 8, 2019 at 1:46 pmSounds amazing can’t wait to try thank you Whitney!!!!