Sangiovese Simmered Pork Tenderloin

from Food & Wine

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The rich, deep flavor of the sauce is courtesy of a red wine braise and tomato paste, which infuses the sauce with the illusion that it spent all day simmering on the stovetop, though it takes just half an hour. A full-bodied red wine that’s not too tannic works best here.


  • 2 Tbsp. olive oil
  • 1-1/2 lbs. pork tenderloin, cut into 1-inch cubes
  • 1-1/2 tsp. kosher salt, divided
  • 1-1/4 tsp. pepper, divided
  • 1-1/2 cups chopped red onion (from 1 large)
  • 1 cup chopped fennel (from 1 medium bulb)
  • 1-1/2 Tbsp. chopped fresh thyme
  • 6 garlic cloves, chopped
  • 1-1/2 cups Sangiovese (Chianti) wine, divided
  • 2 Tbsp. Mutti® Double Concentrated Tomato Paste (Doppio Concentrato)
  • 2 cups chicken stock, divided
  • 1 Tbsp. flour
  • 1/4 cup chopped parsley
  • 1 Tbsp. balsamic vinegar

How to prepare

  1. Heat oil in a large high-sided skillet over high heat. Sprinkle pork with 1 teaspoon salt and 3/4 teaspoon pepper. Cook pork, turning occasionally, until browned on all sides, 3-4 minutes. Remove from pan. Add onion, fennel, thyme, and garlic. Cook until onion is translucent, 5-6 minutes, stirring. Add 1/2 cup wine and tomato paste, cook until wine is almost evaporated, reduce heat to medium, and cook until mixture is thick and pasty, 2-3 minutes, stirring frequently. Add remaining 1 cup wine, simmer for 3-4 minutes or until reduced by half.
  2. Whisk 1/2 cup stock and flour in a medium bowl until smooth. Add flour mixture and remaining 1 ½ cups stock to pan; bring to a simmer over medium-high, reduce heat to low, and cook 10 minutes or until slightly thickened. Return pork to pan. Simmer 3 minutes or until pork is warmed through and sauce coats meat. Stir in remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, parsley, and vinegar.

Recipe developed in partnership with Mutti® by Food & Wine.