Pork Tenderloin in Wine Sauce
Make an elegant meal for company without spending all day in the kitchen. Serve with wilted spinach salad, rice pilaf and steamed broccoli.
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
- Rub the pork tenderloin with pepper.
- 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.
- 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.
- Slice the tenderloin and serve with sauce.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.