This pork was FABULOUS !!! After a few modifications such as: I seasoned the tenderloin with cracked pepper and garlic salt (had no garlic powder), then seared it in a smidge of hot olive oil. Then I poured one cup of Merlot red wine (Sutter Home), and one cup of low salt, fat free beef bouillon into the roasting dish (my baking dish is smaller than 9X13 and the roast that I made was slightly over 1 pound). Placed the roast in the pan, sliced 1 rib of celery into thirds - placed them on top of the roast, and thickly sliced 1/2 of a Vidalia onion - placed the slices on top and around the roast. Baked at 350' for 45 mins. Then to make the gravy - I used 1 packet of "Better Than Gravy" brand beef gravy, 1 cup of the pan juices (which was all there was incidentally), and 1/4 c water. I simmered this concoction in a small saucepan until thickened, added the onions from the roast pan (discarded the celery - I figured they were only for flavor anyhow), and served the roast sliced with the gravy over it. This was the BEST pork medallion that I have ever had !!! Even my finicky 10 y/o son ate it (with no gravy, but he still ate it !) This recipe was the BOMB and def. a keeper !!! TY BROWNDOG ;-)
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This pork was FABULOUS !!! After a few modifications such as: I seasoned the tenderloin with...