Elegant Pork Tenderloin


  • 2 pounds boneless pork tenderloin
  • 1/2 cup St. James Winery Pioneer Red Wine
  • 1/4 cup fresh squeezed orange juice
  • 1 large onion, chopped
  • 1 tablespoon olive oil
  • fresh or dry sage, to taste


  1. Preheat oven to 425°F. Season pork with salt and pepper.
  2. In an ovenproof skillet heat the oil and brown the pork. Transfer pork to a plate.
  3. Sauté onion and sage in remaining oil over moderate heat until translucent.
  4. Add wine and orange juice and simmer for several minutes. Add pork and any juices that have accumulated on the plate and bring to a boil.
  5. Transfer skillet to the middle of the oven and roast pork for 30 minutes or until internal temperature reaches 155°F.
  6. Transfer pork to a serving plate, loosely cover with foil. Let stand for 10 minutes.
  7. While pork is resting, simmer the sauce, stirring until slightly thickened and reduced.
  8. Slice pork into 1/2 inch thick pieces and spoon sauce over slices.