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Ingredients
- 1 lbs. pork tenderloin
- Dash fresh grnd pepper
- 1 tbsp. butter
- 1 tbsp. oil
- 3/4 c. red wine
- 1/4 c. plus 3 tbsp. water
- 1/8 teaspoon dry basil
- 1 tbsp. cornstarch
Directions
- Rub pork tenderloin with pepper. Heat butter with oil in large skillet which has a lid. Add in tenderloin and quickly brown on all sides. Remove pan from heat. Carefully add in: 1/4 c. of the wine, 1/4 c. of the water and basil. Cover and cold over low heat 30 to 45 min. Remove tenderloin from pan and keep hot.
- Combine remaining 1/2 c. wine and 3 Tbsp. water with cornstarch. Mix till cornstarch is dissolved. Stir in drippings and cook over medium heat till thickened and bubbly, stirring constantly. Slice tenderloin and serve with sauce. Serves 3 to 4.
- When I am in a hurry, I slice the tenderloin before browning. It takes only a few min on each side to brown the slices and they only need 10 to 15 min to finish cooking with water and wine.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 440g | |
| Recipe makes 2 servings | |
| Calories 436 | |
| Calories from Fat 153 | 35% |
| Total Fat 17.24g | 22% |
| Saturated Fat 5.66g | 23% |
| Trans Fat 0.22g | |
| Cholesterol 155mg | 52% |
| Sodium 164mg | 7% |
| Potassium 974mg | 28% |
| Total Carbs 5.99g | 2% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.55g | 0% |
| Protein 45.28g | 72% |
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