- 1 pork tenderloin
- 1 wine (generous cup of)
- black pepper
- Place the pan on the stove with the butter.
- Let it melt slowly to prevent it not to burn.
- Add the tenderloin and let it brown.
- Turn it on the other side for 2 or 3 minutes more.
- Season with salt and black pepper and soak it with wine.
- Let it reduce for 10 minutes, always at low heat.
- Halfway through that, turn it on the other side.
- Serve with any side dish, not forgetting a good salad or sautéed vegetables.