Miami Genny's Pork Tenderloin with Sundried Tomato Vinaigrette

Genny writes that this recipe is "very yummy and very easy to make, if you time it all right, you can have it ready in about 20 minutes."

• Pork tenderloin
• granulated garlic
• black pepper
  

• 2 cups olive oil blend
• 1/3 cup sherry wine vinegar
• 1/2 tsp. crushed red pepper flakes
• 2 oz. (appx.) sundried tomatos
• 1 medium shallot
• 3 cloves of garlic, salt to taste

Cut pork tenderloin into four equal pieces and trim off sinew. Coat with granulated garlic and black pepper. Brown on all sides in a pan with olive oil, then put in 450 degree (F) oven for 12-15 minutes or until center is 160 degrees.

Add all vinaigrette ingredients (everything on the bottom list) into blender. Blend for at least five minutes, adding sundried tomatos until color is a solid red. Should be very smooth and have no lumps or chunks present. Serve over medallions of pork.