Rosemary-Glazed Grilled Pork Tenderloin with Red Wine Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender pork tenderloin marinated in rosemary and garlic, grilled to perfection, then finished with a rich red wine reduction. This italian-inspired grilling ready in about 45 minutes blends pork tenderloin, extra-virgin olive oil, minced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.9 (10 ratings) Prep: 30 min Cook: 15 min Serves 4 Italian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, mix 3 tbsp extra-virgin olive oil, 4 minced garlic cloves, 2 tbsp chopped fresh rosemary, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper to form a paste.
  2. Step 2: Rub the paste evenly over the 1 lb pork tenderloin; let sit at room temperature for 20 minutes.
  3. Step 3: Preheat the grill to medium-high (400°F) and oil the grates. Place pork on the grill and cook for 12-15 minutes, turning once, until internal temperature reaches 145°F.
  4. Step 4: While pork cooks, combine 1/2 cup dry red wine and 1/4 cup chicken broth in a small saucepan; simmer over medium heat for 5 minutes until reduced by half.
  5. Step 5: In a small bowl, whisk 1 tbsp cornstarch with 2 tbsp cold water to make a slurry, then stir into the simmering sauce; cook for 1-2 minutes until thickened and glossy.
  6. Step 6: Let pork rest for 5 minutes, slice, and serve with the red wine sauce drizzled over the top.

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Frequently asked questions

How long does Rosemary-Glazed Grilled Pork Tenderloin with Red Wine Sauce take to make?

Total time is about 45 minutes (30 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Rosemary-Glazed Grilled Pork Tenderloin with Red Wine Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Rosemary-Glazed Grilled Pork Tenderloin with Red Wine Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Rosemary-Glazed Grilled Pork Tenderloin with Red Wine Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Rosemary-Glazed Grilled Pork Tenderloin with Red Wine Sauce?

Italian grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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