Roasted Pork Tenderloin
1 pork tenderloin - butterflied
1 teaspoon ground sage
1 teaspoon granulated garlic
1 medium onion - sliced
2 ribs celery
2 teaspoons salt (or to taste)
1 teaspoon fresh ground black pepper (or to taste)
1 teaspoon red cayenne pepper (or to taste)
2 - 3 Tablespoons olive oil
2 cups chicken stock
Wash and pat the tenderloin dry in cold water. Sprinkle generously with salt, peppers and sage. Place the onion slices and celery ribs on the bottom half. Place top half across it and tie with butchers twine.
Preheat oven to 500 degrees and place tenderloin in roasting pan, which has been coated in the olive oil. Allow to cook for 10 - 15 minutes fat side up or until golden brown. Reduce heat to 350 degrees. Add the two cups of chicken stock to the pan and cover.
Bake covered until a meat thermometer registers 165 degrees. Remove from oven and allow to rest. Meat will continue to cook and will absorb pan juices.
Remove twine and slice into 1/2 slices on the diagonal.
Skim fat from remaining pan juices and spoon generously over the pork slices.
