The herb crusted pork tenderloin recipe is 1/2 of a Paula Deen recipe.
I’m proud to say that the Doylestown Raisin Sauce is my very own creation!
I served this dish with spaetzle surrounding it on the serving platter, and a romaine and blue cheese salad on the side.

Doylestown Raisin Sauce (make first and set aside; reheat before serving)

2 Tbsp. olive oil
2 shallots, chopped
1 cup raisins
2 large cloves garlic, chopped
4 Tbsp. brown sugar
2 cups water
4 Tbsp. Port
1/2 Tsp. salt
1/2 Tsp. pepper
1/2 cup apple cider vinegar

Put all ingredients in a small saucepan and bring to a boil then reduce to a simmer and cook until ingredients are soft and the liquids have reduced by about 1/2. This should take about 25-30 minutes.

Herb Crusted Pork Tenderloin

1 (2Lb. boneless pork loin, fat left on)
1/2 Tbsp. salt
1 Tbsp. olive oil
2 cloves garlic, minced
1/2 Tsp. dried thyme or 1 Tsp. minced fresh thyme
1/2 Tsp. dried basil or 1 Tsp. fresh basil leaves, minced.
1/2 Tsp. dried rosemarey or 1 Tsp. minced fresh rosemary

Preheat oven to 475
Place the pork on a rack in a roasting pan. Combine the remaining ingredients in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all the meat and fat.
Roast the pork for 30 minutes, then reduce the heat to 425 and roast for an additional hour. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests.
Carve into 3/4 inch pieces and drizzle Doylestown Raisin Sauce over.

Wine Served: Louis Latour, Pinot Noir