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  11. 1 pound whole pork tenderloin

  12. Freshly ground black pepper

  13. 1 tablespoon butter or margarine

  14. 1 tablespoon vegetable oil

  15. 1/4 cup dry red wine

  16. 1/4 cup water

  17. 1/8 teaspoon basil leaves, crushed

  18. 1/2 cup dry red wine

  19. 1 tablespoon cornstarch

  20. 3 tablespoons water

Instructions Jump to Ingredients ↑

  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.


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