Ingredients
2 pork tenderloins (1 to 1-1/4 pounds each)2 tablespoons olive oil1 envelope onion soup mix1/2 cup white wine or chicken broth1 tablespoon cornstarch3/4 cup cold water
Preparation
In a large skillet over medium-high heat, brown tenderloins in oil on all sides. Sprinkle soup mix over the meat; add wine to the skillet. Reduce heat. Cover and simmer for 25-30 minutes or until a thermometer reads 160°, adding water to the skillet if needed. Remove tenderloins and keep warm.
In a small bowl, combine the cornstarch and water until smooth; gradually stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with tenderloins.
