MELISSA'S PORK TENDERLOIN

1/3 c. red wine
1/3 c. soy sauce
2 tbs. light brown sugar
pork tenderloin
1 tbs. corn starch
1/2 cup cold water

1. Combine wine, soy sauce, and brown sugar in a large resealable bag.  Place tenderloin in bag and refrigerate overnight.

2. Preheat oven to 325 F.  Place meat and marinade in a shallow baking dish and roast for 1 hour, basting occasionally.  Remove pork from marinade and rest under an aluminum tent.

3. Meanwhile, pour 3/4 cup of drippings/marinade into a small saucepan over medium-high heat.  Whisk corn starch and cold water until well blended, add to marinade, and whisk until combined.  Simmer until sauce has thickened (about 5 minutes).  Slice tenderloin and serve drizzled with gravy.


*To serve as an appetizer, cut pork into bite size pieces, and just skip the gravy.
*Also good with the following MUSTARD SAUCE for dipping:
1/3 c. mayo
1/3 c. sour cream
1 1/2 tbs. mustard powder (I prefer HOT)
1 tbs. fresh chives, minced

Combine mayo, sour cream, and mustard powder; mix.  Fold in chives. Chill