Pork Tenderloin with Oven Roasted Potatoes and Gravy
2 lb pork tenderloin
1/2 stick soft butter for pork ~ 2 tablespoons for sauce
1 teaspoon dried oregano ~ I used fresh still had in garden
1 teaspoon dried basil ~ I used fresh
3 cloves of fine minced garlic
2 teaspoons fresh chopped chives
1 cup white wine ~ I will also use red if that is what I had opened
salt ~ Maldon Salt
pepper ~ mixture or pink, green, black and white peppers
A fresh pork tenderloin is best, one that has not been packaged in a salt brine if you can find it. Wash, pat dry and remove any silver skin that is on the tenderloin. Spread butter evenly over the whole tenderloin. Sprinkle the garlic on evenly. Then sprinkle on the oregano and basil. Add the salt and pepper to the pork. Cut up the other 2 tablespoon of butter and place in pan around pork, add the wine to the pan. Cook at 375 until the pork reaches 160 temperature on a meat thermometer, which is about one hour or more. After you put the pork in the oven get your potatoes ready and bake them at the same time. Once pork is ready remove from oven cover in foil and let rest for 20 minutes. Then slice and cover with gravy. Place roasted potatoes around the pork and cover them with gravy as well.
3 lbs of red skin creamer potatoes
1/4 cup of olive oil
1 teaspoon dreid oregano
1 teaspoon dried basil
salt and pepper
Cut the skin of the potato off in a circle, leaving some of the skin on to give some color. Rinse them off and dry them. Cut in half and then cut into wedges. Coat in olive oil you may need a little more or a little less to coat them completely. Sprinkle the dried herbs and then add your salt and pepper. Toss well to make sure all is coated well on each side. Bake in the oven until tender about 45 minutes on a baking sheet. I bake in the same oven as the pork.
2 tablespoons butter
2 tablespoons flour
pan drippings ~ is usually about 1/2 cup or more left
1 cup chicken stock
To make gravy take 2 tablespoons of butter and melt in a small sauce pan. Then add the flour and brown on the stove top stirring for about 2 minutes. Stirring continually then add the warm pan drippings and the one cup of chicken stock on a low heat for 5-8 minutes until it is thickened.