Herb Roasted Pork Tenderloin and Creamy Garlic and Herb Wine Sauce

INGREDIENTS
2 cloves garlic
1 tsp dried basil
1 tsp dried thyme
1 tsp dried rosemary
freshly cracked black pepper
1/2 tsp salt
2 Tbsp olive oil
1.33 lbs. pork tenderloin (I use the Publix Pork tenderloins, they come two per pack; then I double the above ingredients)

INSTRUCTIONS
Preheat the oven to 400ºF. Mince the garlic. Add the dried basil, thyme, and rosemary to a small dish. Use your hands to crush the dried rosemary slightly. Add the garlic, olive oil, salt, and some freshly cracked black pepper to the bowl and stir to combine.
Place the pork tenderloin on a baking sheet or baking dish. Rub the oil and herb mix over the entire surface of the pork, including the underside.
Place the baking dish in the preheated oven and roast the pork for about 35 minutes, or until the internal temperature reads at least 145ºF. Allow the pork to rest at room temperature for 10 minutes before slicing and serving.


Creamy Herb and Wine Sauce:
2 tablespoons butter
2 cloves garlic minced
1 tbsp flour
1/2 cup dry white wine
1/2 cup chicken stock
1/2 cup heavy cream
1 teaspoon Italian seasoning


In a skillet add butter, flour and minced garlic and cook for 1-2 minutes on medium heat. Then add wine, broth and cream and italian seasoning. Cook until slightly thickened.