- 1 pound pork tenderloin
- freshly ground black pepper (to taste)
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 1/4 cup dry red wine
- 1/4 cup water
- 1/8 teaspoon dried basil leaves, crushed
- 1 tablespoon cornstarch
- 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 20 minutes or until internal temperature on a thermometer reads 145 degrees F. Remove tenderloin; allow to rest for 3-5 minutes 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 until thickened and bubbly, stirring constantly. Slice the tenderloin and serve with sauce.