Wine-braised pork tenderloin in any-jam-you-can-grab sauce from Bold: A Cookbook of Big Flavors by Susanna Hoffman and Victoria (Jenanyan) Wise

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute white onions for yellow onions.

  • hillsboroks on May 09, 2014

    I made this for a weeknight dinner and it turned out great. It would also work as an easy entrée for a company dinner too. I used some black currant jam I had on hand and we loved the deep rich flavors of jam, onions and wine with the pork. I will definitely be making this again.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.