Salt And Pepper Crusted Pork Roast

• Preheat oven to 400u0b0F. Heat oil in heavy medium ovenproof skillet over high heat. Add pork and brown on all sides, about 6 minutes. Transfer skillet with pork to oven and roast until pork is cooked through, turning occasionally, about 20 minutes. Slice and serve.
• 2 teaspoons pepper
• 1 teaspoon salt
• 1 teaspoon dried rosemary, crumbled or 2 Tablespoon fresh (more if you like)
• 1 large garlic clove, minced
• 1 12-ounce (about) pork tenderloin
• 1 tablespoon olive oil
• Combine pepper, salt, rosemary and garlic in small bowl.
• Rub over pork.
• Let pork stand at least 15 minutes.
• Preheat oven to 400u0b0F.
• Heat oil in heavy medium ovenproof skillet over high heat.
• Add pork and brown on all sides, about 6 minutes.
• Transfer skillet with pork to oven and roast until pork is cooked through, turning occasionally, about 20 minutes for one 12 ounce tenderloin. Adjust as needed..
• Wine gravy
• Deglaze pan: add 3 pats of butter and sliced shallots and or garlic until soft. Deglaze with 1/2 cup red wine and 1/2 cup beef broth. Reduce by 1/3.
• Slice pork to 1/4 inch slices and drizzle lightly with gravy and Serve. Put the remaining gravy on the table.
• You can add mushrooms to the wine and beef broth if you like also.

1. Remove tenderloin from pan then cover it with foil.
2. Deglaze the cast iron skillet with red wine add a few shallots or sweet onions, a bit of beef stock and reduce. The sauce is strained and returned to skillet with addition of a few pats of butter. I slice the tenderloin thinly Then drizzle gravy over the pork and serve remaining gravy in a sauce boat.

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Taken from www.epicurious.com/recipes/member/views/salt-and-pepper-crusted-pork-roast-53081161 (may not work)