Pork Tenderloin with Red Wine Sauce

• 1 whole pork tenderloin There should be 2 in a package
• 1/4 cup port wine
• 12 ounces beef stock 1 smaller can
• 2 tablespoons flour, all-purpose
• 3 tablespoons margarine
• 2 tablespoons olive oil, extra-virgin

1. Preheat oven 375 to 400F (200C).
2. Season Pork (both sides) with aalt/pepper/basil/garlic powder.
3. In a pan heat up the margarin and oil and place the seasoned pork in the pan to brown all sides.
4. Once pork has browned place in a baking dish for 45 minutes to 1 hour until done.
5. While pork is cooking make the sauce:
6. Put 2 tablespoons of flour in the pan w/oil (dont dump from pork).
7. Slowly add the beef broth - stir so its not clumpy make a rue.
8. Once all broth has been added and there isnt any clumps add the wine and stir.
9. Simmer while pork is cooking it might take a while but the sauce will get thicker.
10. Once pork and sauce is done cut the pork, pour the sauce and enjoy.

pork tenderloin, port wine, beef, flour, margarine, olive oil

Taken from recipeland.com/recipe/v/pork-tenderloin-red-wine-sauce-50006 (may not work)