1 pound whole pork tenderloin
Freshly ground black pepper
1 tbsp butter or margarine
1 tbsp vegetable oil
1/4 cup dry red wine
1/4 cup water
1/8 tsp basil leaves, crushed
1/2 cup dry red wine
1 tbsp cornstarch
3 tbsp water

Rub the pork tenderloin with pepper. Melt butter in a large skillet with cooking oil.
Add tenderloin and quickly brown on all sides. Remove from heat and carefully add 1/4 cup wine, 1/4 cup water, and basil. Cover and simmer for 15-20 minutes or till pork is done.
Remove tenderloin and keep warm. Drain the pan drippings, reserving 1/3 cup.
For sauce, in a small saucepan combine 1/2 cup wine, cornstarch and 3 tablespoons water; mix with a wire whisk till cornstarch is dissolved. Stir in the reserved drippings; cook over medium heat till thickened and bubbly, stirring constantly. Slice the tenderloin and serve with sauce.

Source: http://www.free-gourmet-recipes.com