Red Wine & Tomato Pork Tenderloin

Are you on a ridiculously tight budget because there aren’t jobs anywhere for anything? Well you can still eat like a king (or queen)! This whole Pork Tenderloin cost me less than $6 and fed my roommate and I for almost three days. So if you’re looking to eat something that isn’t McDonald’s, this might be your best bet!

So.  I don’t know about you guys, but I just got out of college, and finding a job is really, really hard.  Paying the bills is even harder, and keeping healthy good food in my belly is probably the hardest.  This whole meal cost under $11 and made enough to feed me and my roommate for 2 days.  The Pork cost the most and was around $5.64 for a whole tenderloin (Good deal!)  A can of Rotel is about $1.19, a head of garlic can be around $.79, a shallot around the same.  The wine was actually $2.56 at Ralph’s!  So for all of you that are as poor as me and $50 dollars has to last you 2 weeks, this might help!


  • 1 Whole Pork Tenderloin cut into Fillet size pieces
  • 1 Can Rotel Diced Tomatoes with Chilies
  • 1 Cup of Cheap Red Wine (Cabernet Sauvignon)
  • 1 Large Garlic Clove
  • 1 ½ Shallots
  • 2 Tbsp Olive Oil
  • 1 Tbsp Black Pepper
  • ½ Tbsp Salt
  • 2 Tsp Thyme


  1. Roughly chop up the Shallots and Garlic
  2. Add Garlic, Shallots, and Tomatoes and Chilies to a Food Processor or Blender
  3. Blend slowly adding 1 Tbsp Olive Oil until a slightly creamy consistency
  4. Put Pork Fillets in a medium size bowl and cover with the tomato mixture
  5. Let them marinade for about 20-30 minutes while the pork gets up to room temperature
  6. Pull out the pork and try to get off excess liquid
  7. Season each piece of pork with Salt, Pepper, and Thyme
  8. Pour the remaining 1Tbsp Olive Oil in a medium sized pan over Medium-high heat
  9. Sear the meat seasoned side down for about 3 minutes or until slightly browned
  10. Flip the meat
  11. After another 3 minutes add the marinade and turn the heat down to medium-low and let them simmer for about 10 minutes
  12. Pour in the cup of wine, cover and return to a brief boil
  13. Lower the heat to low this time and get it back to a simmer for another 10 minutes with the lid on

I served it with a box of rice my sister gave me, I put the meat on the rice and topped it with a drizzle of the sauce.  It looks incredible, tastes even better, and if you’re trying to impress a lady make sure to serve it with some red wine and a little piece of toasted French bread.

Now you may be asking, why did I blast the heat really quick in the middle?  It was more to burn off the alcohol in the red wine than anything, so it wouldn’t have a bit other than the peppers.  It helps sweeten up the sauce, which, without the wine is even more acidic oddly enough.  If when you check the meat it’s still deep pink inside, just simmer for another 5-10 minutes.  My roommate loved this and it was made with things I already had.  I hope it inspires you to be a Pantry Chef.


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