Ingredients:

• 2 lb. pork tenderloin
• 4 medium cloves garlic, cut in slivers
• 2 T fresh rosemary, minced
• 2 T fresh parsley, minced
• 2 T fresh oregano, minced
• 1 T dried crushed basil
• 1 T dried crushed thyme
• 1/4 tsp cayenne powder
• 2 tsp dried chopped onion
• 1/4 lemon, cut in 2 wedges
• 1/2 C white wine
• 2 tsp salt
• olive oil
• 6 medium carrots, peeled, cut into pieces
• 6 small potatoes, washed, cut in half

Directions:

Wash the tenderloin and pat dry thoroughly. With a sharp pointed knife, cut slits in the meat at 1/2" intervals and force the garlic slivers into the slits. Mix the rosemary, fennel, oregano, basil, thyme, cayenne, and salt. Rub the tenderloin with olive oil, then with the herb mixture, patting and pressing the herbs into the meat. Allow to rest at least 20 minutes. Heat a small amount of olive oil in a heavy ovenproof pan or Dutch oven and brown the meat on all sides slowly. Remove from heat. Squeeze the lemon wedges into the pan and add the wine. Place the lemon wedges, potatoes and carrots in the pot and roast, partially covered, in a preheated 300º oven until the meat reaches 146º internal temperature, about 25 - 30 minutes. Remove the meat to a warmed platter and cover tightly with foil. Return the pan to the oven, raise the heat to 375º and roast the vegetables until tender, about another 20 minutes.