Burgundy Pork Loin

2 pounds pork loin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 onion, thinly sliced
1 stalk celery, chopped
2 cups red wine
1 (.75 ounce) packet dry brown gravy mix

Braise the pork on all sides. Sprinkle meat with salt, pepper and garlic powder. Package onion and celery in one baggie. Package wine separately. Package gravy mix separately.

To Freeze: Freeze in freezer safe container

To Reheat: Defrost. Top with onion and celery. Pour wine over roast. Bake in the preheated 350 degree oven for 45 minutes or until cooked through. Pour wine and cooking juices into a pan. Combine with gravy mix and cook until thickened. Serve over meat.