Roast Pork Tenderloin

4-5 lb. pork tenderloin
8 slivers garlic
1 T. basil (maybe more)
½ tsp. salt
¼ tsp. pepper
½ C. sour cream
1 C. dry white wine

Preheat oven to 350º. With a pointed knife, make 8 small slits in pork and insert garlic. Put pork in baking pan and sprinkle with seasoning. Spread sour cream over pork, and pour wine around it. Cover pan with foil.
Bake 1 hour, 45 min.

Gravy

3 oz. butter
1+ C. sliced mushrooms
3 T. flour
½ C. cream
Juices from roast
½ C. water

Melt butter and saute mushrooms. Remove from heat and stir in flour. Cook for 1 minute. Remove from heat and add liquids. While stirring, cook over low heat until sauce boils.

Source: Gail Tronnes