Shelly's Recipe

PORK TENDERLOIN WITH WINE SAUCE

Category: Roasts/Tenderloins - Pork

2 pork tenderloin (3/4 lbs each)
1/4 tsp pepper
2 teaspoon canola oil
2 teaspoon butter
1/2 cup reduced-sodium beef broth
1/2 cup dry red wine or additional reduced-sodium beef broth
1/2 teaspoon Dijon mustard
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed

Cut pork into 2-in. slices; flatten to 1-1/2-in. thickness. Sprinkle with pepper. In a large skillet over medium heat, cook pork in oil and butter for 5 minutes on each side or until meat is no longer pink. Remove and keep warm.

Add broth to the pan, scraping to loosen browned bits. Stir in the wine, mustard, thyme and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes, stirring occasionally. Serve with pork. Serves 4