Pork Tenderloin With Red Wine

• 1 1/2 to 2 lb. pork tenderloin, trimmed
• salt and pepper
• 2 Tbsp. butter
• 1 onion, thinly sliced
• 1 carrot, diced
• 1 celery rib, diced
• parsley root or parsley sprigs
• a few whole peppercorns
• a few whole allspice
• 1 tsp. caraway seed
• 1 tsp. crushed dry marjoram
• dash of ground ginger
• 1/2 c. dry red wine
• 1 beef bouillon cube
• 1/2 c. water
• 1 Tbsp. cornstarch

1. Boil 1/2 cup of water in a heavy pot; add bouillon cube.
2. Sear pork in hot butter, turning with tongs until brown.
3. Lower heat; add bouillon liquid, herbs, vegetables and a little wine.
4. Cook for 1 hour; turn.
5. Add more wine.
6. Cook another hour; remove meat and keep warm.
7. Drain vegetables from cooking liquid and mash. Return all to the pot.
8. Mix cornstarch with cold water.
9. Add to pot to thicken sauce, stirring
10. all the while. Serve sauce with the meat.

pork tenderloin, salt, butter, onion, carrot, celery, parsley root, peppercorns, whole allspice, caraway seed, marjoram, ground ginger, red wine, water, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=379518 (may not work)