Seared Iberian Pork Tenderloin with Red Wine Reduction

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender pork tenderloin seared to golden perfection and finished with a luscious red wine and shallot reduction. This Spanish-inspired pork recipe, ready in about 35 minutes, pairs pork tenderloin, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 10 min Cook: 25 min Serves 4 Spanish cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 500 g pork tenderloin and season evenly with 1 tsp salt and 1 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a heavy skillet over medium-high heat until shimmering. Add the pork and sear for 4 minutes per side until golden brown and cooked to an internal temperature of 145°F.
  3. Step 3: Transfer pork to a plate and cover loosely with foil to rest.
  4. Step 4: Reduce heat to medium and add 2 finely chopped shallots to the same skillet. Sauté for 2-3 minutes until softened and translucent.
  5. Step 5: Pour in 1 cup red wine and 1/2 cup chicken broth, scraping the browned bits from the bottom. Simmer gently for 8-10 minutes until the liquid reduces by half and thickens slightly.
  6. Step 6: Remove from heat and whisk in 2 tbsp unsalted butter and 1 tsp chopped fresh thyme until the sauce is glossy.
  7. Step 7: Slice the rested pork tenderloin and drizzle with the red wine reduction before serving.

Frequently asked questions

How long does Seared Iberian Pork Tenderloin with Red Wine Reduction take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Seared Iberian Pork Tenderloin with Red Wine Reduction?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork tenderloin from drying out.

Can I substitute ingredients in Seared Iberian Pork Tenderloin with Red Wine Reduction?

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 Seared Iberian Pork Tenderloin with Red Wine Reduction 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 Seared Iberian Pork Tenderloin with Red Wine Reduction?

Spanish pork 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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