Herb-Infused Pork Tenderloin with Garlic and Red Wine

Ingredients

Pork tenderloin

1.5 pounds (about 680g)

Red wine

1 cup (250ml), preferably a dry variety like cabernet sauvignon or merlot

Garlic

4 cloves, minced

Olive oil

3 tablespoons

Dried rosemary

1 tablespoon

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Fresh rosemary

1 tablespoon, chopped (for garnish)

Vegetables for roasting (e.g., carrots, potatoes, and Brussels sprouts)

4 cups, chopped

Instructions

1. In a medium bowl, whisk together the red wine, minced garlic, 2 tablespoons of olive oil, dried rosemary, salt, and black pepper to create a flavorful marinade.
2. Place the pork tenderloin in a resealable plastic bag or shallow dish and pour the marinade over it. Seal the bag or cover the dish, then refrigerate for at least 2 hours or overnight for optimal flavor absorption.
3. Preheat your oven to 400°F (200°C).
4. Once marinated, remove the pork tenderloin from the marinade and discard the marinade.
5. Heat a large oven-safe skillet over medium-high heat and add the remaining tablespoon of olive oil. Once hot, sear the pork tenderloin on all sides until it develops a golden-brown crust, approximately 2-3 minutes per side.
6. If desired, add the chopped vegetables to the skillet, tossing them in the remaining oil and juices around the pork.
7. Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C) and the vegetables are tender.
8. Remove the skillet from the oven and allow the pork tenderloin to rest for 5 minutes before slicing. This resting period helps to lock in the juices, ensuring a moist and flavorful cut.
9. Slice the pork tenderloin into medallions, garnishing with fresh chopped rosemary, and serve alongside the roasted vegetables.