Pork Tenderloin in Wine Sauce

Pork
Pork Tenderloin in Wine Sauce
0
8
210
45

Ingredients

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 dri basil leaves, crush
1 tablespoon corn starch

Directions

1Rub 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.
2For 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.
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NutritionView more

210Calories
Sodium3%DV80mg
Fat17%DV11g
Protein47%DV24g
Carbs1%DV2g
Fiber0%DV0g

PER SERVING *

Calories210Calories from Fat100
% DAILY VALUE*
Total Fat11g17%
Saturated Fat3g15%
Trans Fat0g
Cholesterol80mg27%
Sodium80mg3%
Potassium470mg13%
Protein24g47%
Calories from Fat100
% DAILY VALUE*
Total Carbohydrate2g1%
Dietary Fiber0g0%
Sugars0g0%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.