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Burgundy Pork Tenderloin

"My husband doesn't care for pork much, but he loves this. It is very easy to fix, and it is very rich tasting. Serve with baked potato."

Ingredients :

• 2 pounds pork tenderloin
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 onion, thinly sliced
• 1 stalk celery, chopped
• 2 cups red wine
• 1 (.75 ounce) packet dry brown gravy mix

Instructions :

Prep : 30M	Cook : 4M	Ready in : 1H30M

• Preheat oven to 350 degrees F (175 degrees C).
• Place pork in a 9x13 inch baking dish, and sprinkle meat with salt, pepper and garlic powder. Top with onion and celery, and pour wine over all.
• Bake in the preheated oven for 45 minutes.
• When done baking, remove meat from baking dish, and place on a serving platter. Pour gravy mix into baking dish with wine and cooking juices, and stir until thickened. Slice meat, and cover with the gravy.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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