Pork Tenderloin In Honey Sauvignon Blanc Balsamic Sauce

4 Rejoice in the Lord always; again I will say, rejoice.

5 Let your reasonableness be known to everyone. The Lord is at hand;

6 do not be anxious about anything, but in everything by prayer and supplication with thanksgiving let your requests be made known to God.

7 And the peace of God, which surpasses all understanding, will guard your hearts and your minds in Christ Jesus. - Philippians 4:4-7

1 tenderloin, cut 5 slits in top

5 slivers of roasted garlic put in slits of the tenderloin

smoked salt, to taste
cracked black pepper, to taste

Sear in olive oil

Make sauce with the following ingredients.

1/8 c orange juice
1/4 c sauvignon blanc
2 T honey
2 T balsamic vinegar
1 t rosemary
1 t oregano

1 t MiMi's rub under rub tab this blog

Spoon sauce over seared loin.

Place a rack over a deep 13x9 foil pan.

Cover bottom of pan with wine and water equaling 1 c.

Add loin to rack. 

Bake preheated 350 degree oven for 45 minutes. 

Internal temp should be 155 degrees.