Ingredients: One 3 pound Pork Tenderloin
2 handfuls of fresh Rosemary (one diced fine for baking/ the other for decoration on plate)
Handful of fresh Sage
A sprinkle of ground sage all over your meat
about 2 teaspoons chopped garlic
2 teaspoons pepper
2 teaspoons salt
one cup flour
one cup of white wine
2 tablespoons olive oil (plus more for the plate)
2 tablespoons vegetable oil
Roasted Vegetables: 2 pounds red potatoes, cleaned, sliced thin
1/2 pound baby carrots
2 tablespoons olive oil
one teaspoon salt
one teaspoon pepper
Place your vegetables into a bowl with the above ingredients and toss.
One large baking pan that can go from stove-top to oven (do not use a glass dish)
Oven string to tie your roast
Preheat your oven to 375 degrees/ bake
Method: In a large skillet or baking pan, heat olive oil on low. In the meantime, salt and pepper your meat. Make tiny holes across the top and bottom of your meat and place some garlic and rosemary pieces into your meat. Tie your roast. When you tie your roast, it give it an even shape. Turn your heat up to medium. Coat in flour and place the meat into the hot pan. Cook a few minutes on each side until golden. When all sides are golden, (after 5 minutes), add your cut up vegetables, salt, pepper and mix. Add some additional herbs (Leave the herbs in big pieces so you can remove them before serving). After just a minute, add your wine and let cook for about 6-8 minutes. Place your pan directly into the oven for 45 additional minutes cooking time. This is a very easy dish to make. Cut up some additional rosemary for your plate for decoration, and remove your pan from the oven. Your vegetables should be golden and meat completely cooked. Use an oven thermometer if you are not sure. Let the meat rest for 10 minutes before slicing. (If your vegetables are not golden, return your vegetables into the oven for an additional 5 minutes on light broil).
Remember, oven temps will vary. Don't be afraid to add additional cooking time depending on the weight of your tenderloin.