Juicy flavorful pork roast in red wine ~ 2 1/2 hours

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Full of richness and
the sensation of a moist roast!

Ingredients:

• Pork tenderloin
• Mustard
• Black Pepper
• Red Crushed Pepper
• 1 peeled carrot
• 2 cloves of garlic
• 2 dried bay leaves
• 1 celery stalk
• 1 cup red wine
  
  
  Preparation:

Mince garlic, cut celery and carrot, break into small pieces bay leaves:

Insert the small knife(to make small pockets) and fill each pocket with 1 piece of minced garlic, cut carrot, and bay leaf. Do it for both pork sides:

Place tenderloin in a oven safe dish. Rub the black and red crushed paper onto the surface of the roast, making sure to cover the entire surface.

Spread mustard on the top.

Sprinkle the excess of minced garlic, carrot and leaves on the top of roast.

Make a bed of carrots and celery:

Add 1 cup of red wine:

Have the oven preheated to 420 F. Cover the dish with foil, and put in the oven:

Roast at 420 F for 2 hours. Remove the foil, roast for another 30 minutes.

Internal temperature should reach ~ 150 - 160 F.

Allow to stand for 10 to 15 minutes before carving.

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