Ingredients

• 1/4 c fresh rosemary, chopped
• 1 tbsp sea salt
• 1 tbsp coarse black pepper
• 1 tbsp red chili flakes
• 1/4 c olive oil
• 6 lb pork tenderloin
• 1 c white wine

Preparation

Mash the first five ingredients into a paste and rub it on the pork tenderloin. Marinate for at least two to three hours.

Sear the tenderloin on all sides (including the ends) and place it in a baking dish. Add about one cup of white wine to the dish. Cook at 325 F for 15-20 minutes per pound, to an internal temperature of 135 F. Remove from oven and allow to rest for at least 10 min.