Bust this dish out to impress your friends or in-laws.  Or b/c, like me, you can’t make it over to Aix-en-Provence this summer.  (There’s always next year.)

Coat both sides of a Pork Tenderloin with salt and cracked black pepper-  Then roll the pork in a mixture of dried basil, oregano and thyme.  (or another combination of herbs de provence.)

Sear pork on all sides in a good skillet with extra virgin olive oil and a touch of butter.

Once the pork has good color, add about 1 cup of red wine, 1/4 cup of apple cider vinegar, a good handful of cranberries and about 8 pitted kalamata olives.  Baste the top side of the pork with the sauce and cover for a few minutes.  Flip the roast two more times or so, again basting the high side and replacing the cover.  Taste the sauce, and add wine and/or cranberries if it’s too tart or astringent.  When pork is done, remove and rest on a cutting board for 10 minutes.  Turn off heat.  Once rested, carve the roast into 3/4” pieces, and add back to the sauce, turning once to make sure both sides get covered in the sauce.  Serve with wilted spinach and baked sweet potato.