2 lb (or so – I use one packaged pork tenderloin which has two pieces in it) pork tenderloin
1 tablespoon garlic powder
salt and freshly ground black pepper
Season the pork with salt, pepper, and garlic powder1 large white onion, thinly sliced
1 bottle red wine of choice (I’ve used merlot, burgundy, and zinfandel and like them all in this recipe. The zinfandel is my favorite though)
1 package brown gravy mix
Preheat oven to 350°. Remove the pork tenderloin from the package and trim off any silver skin – this is a shiny fat type piece that may (or may not) be on part of the tenderloin. Honestly though if you don’t take it off now it is not a big deal, you can cut it off the cooked pork as you are eating it if you need to. Sprinkle the garlic powder, salt and pepper (to lightly cover) over all sides of each piece of pork. Heat a large skillet over medium-high heat and add the pork tenderloins. Let the pork sit without moving for about 3 minutes. Before that it will seem like they are “stuck” to the pan, but after 3 minutes or so the pork tenderloin pieces should release. Rotate the pork tenderloins so that you get each of the outside surfaces browned nicely. Remove the browned pork tenderloin from pan and place in a rectangular baking dish.
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