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Pork Tenderloin in Wine Sauce

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    Source: cooksrecipes.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B2, B3, B9, B12, D
    MineralsZinc, Copper, Chromium, Manganese, Calcium, Potassium, Iron, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

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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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