Preheat oven to 350 degrees

Tie the tenderloin up every 1 inch or so.

Coat the tenderloin with olive oil and then kosher salt & Tony's.

Tuck the sprigs of rosemary under the twine making sure the tenderloin is fat side up.

Place the tenderloin in a large casserole pan on a rack and put a cup of water in the bottom.

Place tenderloin in the oven and cover with foil. (Make sure that during the cooking process, there is always a bit of water in the bottom of the pan.)

Cook until the tenderloin reaches 150 degrees, internally.

Take the foil off the last 10-15 minutes and broil, if needed, to brown & crisp the top.

**Shallot Cream Sauce**:

Mince the shallots

Place about 2 Tbsp. of olive oil and the butter in a pan and saute on medium low heat.

Add the shallots and saute on medium low heat.

When softened, add about 1/4 cup of cooking sherry.

Let that reduce & slowly add 1 cup of whipping cream, stirring constantly.

Next, add the pan drippings, if you have them.

Whisk/stir the sauce and if it's too thin, add a tsp. of corn starch to the 1/2 cup of whipping cream, mixing thoroughly.

Add this to the sauce and whisk quickly, while pouring, until the mix starts to thicken.

Add salt and Tony Chachers to taste.

Untie the pork that has rested. Slice into 1/2' sliced and pour the shallot cream sauce over the top.

Serve with mashed potatoes or rice and ENJOY!