1 pork tenderloin
3 cloves garlic, minced
coarse ground black pepper
Pinot Noir wine
1. Place the raw pork tenderloin in a casserole dish.
2. Sprinkle minced garlic and a generous amount of coarse black pepper over the tenderloin.
3. Fill the dish with about 1/2 inch of Pinot Noir.
4. Bake at 375°F for 35 minutes. (Cooking time for a 1.25-pound tenderloin about 2-1/2 inches in diameter.)
5. Remove from oven and let sit 5 minutes before slicing.