Herbed Roasted Pork Tenderloin

By á-47

Ingredients

• 1 1/ lb. pork tenderloin
• salt and pepper
• 2-3 sprigs (1 heaping teaspoon, chopped) fresh sage
• 1 spring (1 heaping teaspoon, chopped) fresh rosemary
• 2-3 sprigs (1 heaping teaspoon, chopped) fresh thyme
• 3 cloves garlic
• 1/4 cup olive oil
• 2-3 Tbsp. olive oil
• 1 carrot, diced
• 1 stalk celery, diced
• 1 sweet yellow onion, diced
• 1 cup red wine

Preparation

Step 1

Generously salt and ppper both sides of tenderloin.

In a small food processor or blender, combine sage, rosemary, oregano, thyme, garlic and 1/4 cup oil. (If using dried herbs, use 1/2 tea. each of above herbs.)

Blend until consistency is pastelike and can be brushed on tenderloin.

In a Dutch oven or oven-safe skillet, heat 2-3 tablespoons of oilve oil on medium high. Brown herbed tenderloin on all sides. Remove tenderloin an set aside.

In the same skillet, combine carrot, celery and onion, adding more olive oil if necessary. Cook until softened, about 5 minutes.

Add red wine and cook about 8 minutes or until liquid has reduced and mixture has thickened. Place tenderloin on top of veggie mixture and cook in oven at 250 degrees for about 1 1/2 hours or until tenderloin is cooked but pink inside.

Remove tenderloin and place vegetables in blender or food process to puree. Serve puree over or under tenderloin.