This turned out fantastic. It is difficult to prepare a pork loin that isn't dry, and this one is wonderful. While I used Bordeaux for the sauce, any red wine will do.
For the Pork Loin
2-3 pound boneless pork tenderloin
1/2 cup extra virgin olive oil
10 garlic cloves
1-2 tablespoons finely chopped fresh sage leaves
1/2 cup finely chopped rosemary leaves
1 can beef broth
salt & pepper to taste
For the Bordeaux Sauce
Pan drippings from the pork loin
2 tablespoons flour
1 cup Bordeaux or other red wine
Preheat the oven to 400F.
Combine the olive oil, rosemary, garlic, sage, salt, and pepper in a blender until you have a paste.
Cut vertical slits through the pork loin as if you were slicing it but cut only about 3/4 the way through. Spoon some of the paste into each slit. Place the pork loin into a roasting pan or baking dish, add about half the can of beef broth. Place it in the oven until the internal temperature of the pork reachs 160F-170F. Add beef broth as necessary to keep the pan from going dry.
When the pork loin is done, remove from the oven, remove form the pan and tent with foil.
Pour the pan juices into a saucepan. Whisk in flour, a little salt and pepper and reduce over medium heat for a minute. Add the wine and bring to a boil, stirring constantly. When the sauce has thickened (2 -3 minutes) remove from heat. and pour over the pork loin.