MARINATED PORK TENDERLOIN

1 ½ cups red wine
2 tbsp lemon juice
1 clove garlic, minced
1 medium onion
½ tsp pepper
1 tsp crushed coriander
1 4-lb tenderloin pork roast - deboned, rolled and tied
3 tbsp olive oil

Gravy Thickener
2 tbsp cornstarch mixed
with 2 tbsp cold water

1. Combine wine, lemon juice, garlic, onion, pepper and coriander in deep glass or ceramic baking dish about the size of pork roast.
2. Add the pork roast, cover, and marinate, turning frequently.
3. After at least 8 hours, drain marinade, reserving for later use. Pat roast dry.
4. Heat oven to 375 degrees.
5. Heat the olive oil in Dutch oven.
6. Add the roast and brown on all sides.
7. Add the marinade.
8. Roast in oven covered for 2 hours. Uncover and bake 30 minutes more.
9. Strain juices and thicken, if desired with 2 tbsp cornstarch and 2 tbsp cold water.
10. Slice the roast.
11. Serve.