What is a substitute for red wine in a pork tenderloin recipe?

I'm not trying to avoid alcohol...the problem is that it's Sunday in the South and an open liquor store doesn't exist. Can I use red cooking wine...is it pretty much the same thing? Or is there another alternative?|||NO to the cooking wine! Cooking wine is heavily salted so to use it as a substitution would be a disaster; don't cook with cooking wine!! When open, go to liquor store, ask for small screw top bottles, (approx single glass size), of white, red, or pink wines sold in a 4 pack. I keep those around in the pantry for recipes that call for small amounts of wine then store the remaining for when I need to deglaze after browning something.





As for today? I'd suggest deglazing the pan with equal amout of cooking wine and water and then use water with wocestershire sauce to replace rest of wine. I also like the idea of apple juice suggested above. But you may want to do equal parts juice and water to control the sweetness being added.





Cheers|||Yeah you! I hope that means you found the little bottles? Once opened, they keep well in the fridge and the unopened keep fine in a cool pantry space (or wherever you would store wine). Thank you. BTW, your recipe sounds good...?

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|||garlic salad dressing|||Vinegar mixed with soy sauce and garlic works well. Also worcestershire sauce. Good Luck!|||The best pork tenderloin I ever made was with apple juice!|||beer will go|||Try red port, sake or beer|||Cchicken broth|||grape juice is a non-alcoholic substitute