Herb and Garlic Pork Tenderloin

Trying to venture away from chicken and beef. Did this with truffle pasta and it was actually really nice.

Ingredients

• 1 pork tenderloin, fat and silver skin removed

• Salt and freshly ground black pepper

• 1-2 tbsp olive or vegetable oil

• 4-5 cloves garlic, peeled and halved lengthwise

• 1 cup dry white wine, enough to form a thin layer over the bottom of the pan

• 1 tbsp pork seasoning

• 2 tbsp sage leaves

• 1.5 cups chicken stock

• 1 cup double cream

• Mushrooms, sliced

• Pasta

• Salt and freshly ground pepper

Method

1. Preheat oven to 200C.

2. Heat the oil in an oven-proof skillet over medium-high heat.

3. Prepare the pork and season lightly with pork seasoning, salt and pepper.

4. Add the pork to the pan and sear all sides of the pork in the hot oil, turning as needed, until golden.

5. Add the garlic cloves to the pan and stir a bit to coat with some of the oil.

6. Place skillet into the preheated oven and roast until the pork is done, about 25 minutes.

7. Remove skillet from oven and place on the stove-top over medium-high heat.

8. Put the pasta on to cook.

9. Add the wine to the pan and allow to boil for 2 minute or so, to cook off the alcohol.

10. Remove the pork from the pan to rest.

11. Add the herbs and mushrooms to the pan and cook off.

12. Add the chicken stock to the pan, bring to a boil and let boil 4 minutes to reduce slightly.

13. Reduce heat to medium-low, then add the cream.

14. Stir to combine and let gently simmer to thicken a bit further.

15. Taste sauce and add salt and freshly ground pepper, to taste.

16. To serve, add pasta to the bowls, slice the pork and spoon the warm sauce over-top.