MARINATED ROAST PORK TENDERLOINS

2 to 3 pork tenderloins (2 lbs. total, all fat removed)
k2 tsp. dry marinade for pork (Julia Child”s recips)
2 tsps. vegetable oil
l garlic clove pressed
l/2 tsp. dried rosemary, crumbled
l cup beef consomme
l/2 cup dry white wine
2 green onions, minced
l/2 cup water
l tsp. Dijon mustard combined with l/2 tsp. cornstarch
Rub pork with dry marinade. Cover & refrigerate 30 mins. to 24 hrs.
Preheat oven to 375. Mix oil, garlic & rosemary & rub over pork.
Place in roasting pan. Cook until thermometer inserted in thickest
part registers l70, about 30 mins. Meanwhile, simmer consomme, wine
and green onions in small skillet until reduced to l/2 cup, about 25
mins. Strain & return liquid to pan. Transfer cooked pork to plate
& tent with foil. Let stand 20 mins. Set roasting pan over med.heat
Add l/2 cup water & bring to boil scraping up any browned bits. Add
to consomme. Bring to boil. Whisk in mustard mixture. Reduce heat
& simmer until thickened, stirring constantly, about l min. Cut
meat diagonally into l/3″ thick slices. Arrange on platter.
Surround with winter vegetables.
Serves 8.