Zombie Pig with Bloodfall

Marinade In a mixing bowl, combine the minced garlic, dried thyme, dried rosemary, paprika, salt, black pepper, and olive oil to make the marinade.

2.Place the pork tenderloin in a large resealable bag and pour the marinade over it. Seal the bag and refrigerate for at least 2 hours or overnight.

Preparation Preheat the oven to 180°C (350°F).

4.Remove the marinated pork tenderloin from the bag and discard the marinade.

Cooking Heat a large oven-safe skillet over medium-high heat. Add the pork tenderloin and sear on all sides until browned.

6.Transfer the skillet to the preheated oven and roast the pork tenderloin for 15-20 minutes, or until the internal temperature reaches 63°C (145°F).

Resting Remove the pork tenderloin from the skillet and let it rest for 5 minutes before slicing.

Blood Sauce While the pork is resting, prepare the blood sauce. In a saucepan, combine the chicken broth, red wine, tomato paste, and Worcestershire sauce. Bring to a simmer over medium heat.

9.In a small bowl, whisk together the cornstarch and water until smooth. Gradually add the cornstarch mixture to the simmering sauce, stirring constantly, until the sauce thickens.

10.Season the blood sauce with salt and black pepper to taste.

Serving To serve, slice the rested pork tenderloin and drizzle the blood sauce over it. Garnish with fresh parsley leaves.