Burgundy Pork Tenderloin

(Serves Four)

1 kg pork tenderloin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 onion, thinly sliced
1 stalk celery, chopped
2 cups red wine
20 gms brown gravy powder (gravalox)

1. Preheat oven to 350 degrees F (175 degrees C).

2. Place pork in a 22.5 x 32.5 cm baking dish, and sprinkle meat with salt, pepper and garlic powder. Top with onion and celery, and pour wine over all.

3. Bake in the preheated oven for 45 minutes.

4. When done baking, remove meat from baking dish, and place on a serving platter. Pour gravy mix into baking dish with wine and cooking juices, and stir until thickened. Slice meat, and cover with the gravy.

Prep: 30 mins
Cook: 1 hour
Ready: 1 hour 30 mins

Amount Per Serving – Calories: 400 / Total Fat: 8.6g / Cholesterol: 148mg / Sodium: 676mg / Total Carbs: 8.2g / Dietary Fiber:0.6g / Protein 47.8g

Recipe from AllRecipes.com.