Wine Reccomendation

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I have a recipe that involves marinating pork tenderloin medallions in rosemary, garlic and olive oil. It then calls for a half bottle of red wine to reduce as the medallions cook.

I know nothing about wine….so what variety of wine should I get?

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As long as you buy a bottle of actual wine and not use some "cooking wine" bullshite, it will probably be fine. With that said, if I were really throwing a dart, I would say something like a pinot noir.

I would go with Cab or Malbec

To cook with? You do not need to use anything special. Since you’re using half a bottle, any cheap dry red wine will be fine.

Since this is vaguely Italian dish I’d get an Italian dry red wine. If you can find an inexpensive Nebbiolo or barbera, great. If not then some inexpensive Sangiovese like a mass market Chianti

Any inexpensive red wine that is not spoiled will do. You won’t be able to tell the difference anyway.