2 lb. pork tenderloin
1 tbsp. butter
1 tbsp. oil
Sprig or 2 of thyme
2 peeled garlic cloves
1/4 cup chopped shallots
salt and pepper, to taste
1/3 cup red wine

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

Melt 1 tablespoon butter and 1 tablespoon oil in skillet over low heat. Turn to medium high and let butter foam a little. Toss in tenderloin, sprig or 2 of thyme, 2 peeled cloves of garlic.

Brown tenderloin all around about 5 minutes. Add some chopped shallot, salt and pepper. Swish around 30 seconds.

Turn heat to high and add 1/3 cup red wine; scrape residue. Put heat on lowest possible setting, cover. Roast 45 minutes. Turn meat half-way through.

Remove tenderloin to cutting board. Skim fat from remaining sauce. Add 2 tablespoons water and boil to thicken. Slice meat and pour sauce over.