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1 ½ to 2 lbs pork tenderloin
¼ cup olive oil
¼ cup Cline Ancient Vines Carignane
juice of 1 lemon
3 garlic cloves, chopped
salt and pepper to taste


Preheat oven to 375°. Place pork tenderloin in a zip lock bag. Combine olive oil, Carignane, lemon juice and garlic and pour over pork. Seal and let stand 20 minutes. Remove pork from bag and reserve marinade. Place in roasting pan and bake for 20 minutes or until done. Heat marinade in saucepan and pour over thinly sliced Pork. Serve with a glass of Ancient Vines Carignane.

Serves 4-6

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