Roasted Pork Tenderloin

Roasted pork tenderloins are a bit tricky - they can easily dry out in the oven if you leave them in too long. I usually try to counteract this by browning the pork on the stovetop and then roasting it covered in foil. You should defintely make this - even if its just 2 of you - the leftovers can be used for salads, sandwiches, and even breakfast.

1 lb. pork tenderloin

2 tbs of garlic powder

2 tbs of paprika

1 tbs of ground cumin

1 ts. of sea salt

1 bunch of sage

4 tbs of white wine vinegar

1/2 cup of water

 

For Meat:

Preheat the oven to 350 degrees

- Combine all spices (except sage) and roll tenderloin in spice mix.

- Brown the meat in a frying pan on each side for approx. 4 minutes each

- Remove meat from the pan and place in baking dish with water and vinegar. Place most of the sage underneath the pork (this will make a delicious broth for gravy) and place 3 springs of sage ontop of the meat. Wrap the dish in foil.

- Bake for 60-75 minutes (depending on the typical ‘hotness’ of your oven).

For Gravy:

- Warm 1 tbs of butter in the pan you used to brown the meat

- Add 1 tbs of Wondra to the butter and mix until melted.

- Slowly add the drippings from the baking dish into the mixture and cook under medium heat until thick

- After gravy is thickened, wring out the sage that rested on the bottom of the pork into the gravy. The juices from the sage should be a dark green and will add wonderful flavor.