2 lb. pork tenderloin
1 tbsp. butter
1 tbsp. oil
Sprig/2 of thyme
2 peeled garlic cloves
1/4 c. chopped shallots
Salt & pepper to taste
1/3 c. red wine

1. Wash pork under cold running water; dry with paper towels.

2. Melt 1 tablespoon butter and 1 tablespoon oil in skillet over low heat.

3. Turn to medium high and let butter foam a little.

4. Toss in tenderloin, sprig or 2 of thyme, 2 peeled cloves of garlic.

5. Brown tenderloin all around about 5 minutes.

6. Add some chopped shallot, salt and pepper.

7. Swish around 30 seconds.

8. Turn heat to high and add 1/3 cup red wine; scrape residue.

9. Put heat on lowest possible setting, cover.

10. Roast 45 minutes. Turn meat half-way through.

11. Remove tenderloin to cutting board.

12. Skim fat from remaining sauce. Add 2 tablespoons water and boil to thicken.

13. Slice meat and pour sauce over.