This is a moist, delicious roast. I like to serve the pork tenderloin sliced thin, served with mashed potatoes and a sliced mushroom gravy.
1 3-lb. Boneless Pork Tenderloin Roast, Room Temperature
1 Stalk of Celery, Diced, 2 Medium Carrots, Diced, 1 Large Onion, Diced
2 Tbsp. Butter
½ Tsp. Black Pepper & ½ Tsp. Cayenne Pepper
1 Tsp. Dried Oregano
2 Cloves of Garlic, Minced
Gravy: Pan Drippings, 3 Tbsp. Flour, ½ Cup Pork Broth (or use Chicken Broth),
Salt, Pepper to Taste, 2 Tbsp. Butter & 8 oz. Mushrooms, Sliced
Melt the butter in a large sauté pan over medium heat, and stir in the black pepper, cayenne pepper, oregano and garlic. Saute for approx. 1 minute. Remove from the heat. Pat the roast dry with paper towels. Cover with the warm spice mixture, and place the pork tenderloin in a roasting pan. Surround the roast with the celery, carrots and onion, and season the vegetables with salt and pepper. Roast in a preheated 300 degree oven for approx. 1 ½-2 hours, until the internal temperature registers at least 150 degrees F. When ready, remove pork roast from the oven, place on a cutting board, tent with aluminum foil, and let stand for approx. 15 minutes before slicing. Meanwhile, prepare the gravy. Place the roasting pan with the pan drippings and vegetables over 2 burners on the stovetop. Whisk in the flour and simmer for about 3 minutes. Whisk in the pork broth until the gravy has thickened. Strain the gravy, removing all solids and set aside. Separately, in a small sauté pan, melt the butter and add the mushrooms. Saute for approx. 5 minutes, until the mushrooms are tender. Add the mushrooms to the strained gravy and serve with the roast.