Roasted Pork Tenderloin2-3 Lbs Pork Tenderloin Cleaned of fat and silver skinDried SageMinced GarlicSalt and Pepper3 Tbs Vegetable oil

Lightly coat the pork tenderloin with oil to help hold seasoning to the meat. Rub the pork with minced garlic, and lightly dust it with the dry seasonings. Let the dry rub absorb into the pork for at least 15 minutes. Heat a sauté pan over medium to medium-high burner. Sear the pork to get nice brown color on both sides of the meat. Place on a cookie sheet and roast at 425 degrees approx 10 minutes. Cook times may vary due to actual size and thickness of the pork. Save the sauté pan and fond from the pork to use in your sauce.

Rosemary-Calvados Pan Sauce

2 oz Bacon, small diced2 tsp All purpose flour1 Tbs finely chopped rosemary2 Tbs minced shallots1tsp minced garlic½ cup Calvados liquor (apple brandy)1 cup chicken or vegetable stock1 cup Apple JuiceSalt and pepper

Add bacon to the pan which pork was seared. Cook over medium-low heat stirring so that you do not burn any drippings from the pork, or the bacon. Sweat garlic, shallots and rosemary lightly for 1-2 minutes. Add flour and stir for 30 seconds. Remove from heat. Away from the burner, add the Calvados. Carefully replace pan onto burner. LIQUOR MAY IGNITE OVER THE FLAME. If this occurs, let it burn itself out. Let the liquid continue to reduce a couple minutes over medium-high heat to ensure that the alcohol evaporates. Add stock and apple juice, let simmer a couple more minutes to reduce. Add salt and pepper to taste.