1 lbs. pork tenderloin
Dash fresh ground pepper
1 tbsp. butter
1 tbsp. oil
3/4 c. red wine
1/4 c. plus 3 tbsp. water
1/8 tsp. dried basil
1 tbsp. cornstarch

Rub pork tenderloin with pepper. Melt butter with oil in large skillet that has a lid. Add tenderloin and quickly brown on all sides. Remove pan from heat. Carefully add: 1/4 cup of the wine, 1/4 cup of the water and basil. Cover and cool over low heat 30 to 45 minutes. Remove tenderloin from pan and keep warm.

Combine remaining 1/2 cup wine and 3 tablespoons water with cornstarch. Mix until cornstarch is dissolved. Stir in drippings and cook over medium heat until 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 minutes on each side to brown the slices and they only need 10 to 15 minutes to finish cooking with water and wine.