Purple Pork Tenderloin

Ingredients

• 2 1-pound pork tenderloins
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3-4 cloves garlic minced
• 1 small red onion thinly sliced
• 1 cup brown mushrooms sliced
• 2 stalks celery sliced
• 1 1/2 cups red wine such as a Burgundy
• 1.75 ounce packet dry brown gravy mix

Instructions

1. 1
   Preheat oven to 350 degrees.
2. 2
   Trim fat and silverskin from tenderloins, and sprinkle pork with salt and pepper. Place pork in a 7 x 11-inch baking dish, top with garlic, onion, mushrooms and celery, and pour wine over all.
3. 3
   Add a little more wine if necessary to cover about halfway, and bake for 45 minutes. Turn meat over at the halfway point. Pork will turn a beautiful shade of purple after cooking in the wine.
4. 4
   Test meat; internal temperature should be 160 degrees.
5. 5
   Transfer meat to a serving platter to rest. Pour gravy mix into the baking dish with the wine and stir until mixed and slightly thickened. Slice meat, and drizzle with the gravy to serve.