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Make an elegant meal for company without spending all day in the kitchen. Serve with wilted spinach salad, rice pilaf and steamed broccoli.

Pork Tenderloin in Wine Sauce

1 pound whole pork tenderloin
Freshly ground black pepper
1 tablespoon butter or margarine
1 tablespoon vegetable oil
1/4 cup dry red wine
1/4 cup water
1/8 teaspoon basil leaves, crushed
1/2 cup dry red wine
1 tablespoon cornstarch
3 tablespoons water

1. Rub the pork tenderloin with pepper.
2. Melt butter in a large skillet with cooking oil. Add tenderloin and quickly brown on all sides. Remove from heat and carefully add 1/4 cup wine, 1/4 cup water, and basil. Cover and simmer for 15 to 20 minutes or till pork is done. Remove tenderloin and keep warm. Drain the pan drippings, reserving 1/3 cup.
3. For sauce, in a small saucepan combine 1/2 cup wine, cornstarch and 3 tablespoons water; mix with a wire whisk till cornstarch is dissolved. Stir in the reserved drippings; cook over medium heat till thickened and bubbly, stirring constantly.
4. Slice the tenderloin and serve with sauce.

Serves 4.

Nutrition Facts
Calories 226 calories
Protein 24 grams
Fat 10 grams
Sodium 83 milligrams
Cholesterol 74 milligrams

Recipe provided courtesy of Pork, The Other White Meat.

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