While I'm sharing recipes, here's a fancy schmancy 'company dinner' that's easy as can be and melt in your mouth delicious.
Preheat oven to 450 degrees. Season the tenderloin with rosemary and salt and pepper by sprinkling the seasonings on a large piece of foil. Roll the tenderloin over it until the seasonings have left the foil and adhered to the meat.
Wrap tightly in foil and refrigerate for at least one hour.
In a heavy pan, heat 1 T olive oil and 1 T butter. After the butter has foamed and the oil is almost at the smoking point, add the meat to the pan.
Brown on all sides.
Remove the pork and place in the preheated oven for 20-30 minutes or until an internal thermometer reaches 170 degrees. See those brown bits and drippings in the pan? Add about 1/3 cup of good red wine (cabernet sauvignon or merlot is good; you want something with tannins). Simmer on low to reduce the liquid by half.
You'll know when it's reduced enough when you see a silky sheen to the sauce. Keep warm.
When the meat is done, remove from oven, cover with foil and let rest for 5 minutes before slicing into medallions.. Drizzle the reduction sauce over platter before plating. If you have enough, drizzle some over the top of the sliced pork. The sauce is meaty, herby, and earthy from the wine. Yum! Add a sprig of rosemary to the platter and serve with a nice salad. I recommend Donna's "almost Olive Garden" salad.
Since there are just four of us, I only sliced three pieces for dinner and saved the fourth for the next day's lunch. (Sorry I didn't take pictures of the finished product. I had a hungry family to feed and I forgot about pictures!)
The next day, I sliced the remaining pork into thin strips and piled it into a whole grain wrap along with the leftover salad, drained. Honestly, I think I'd make the pork just so we could have the wraps again!