Ingredients & Directions

⅓ cup red bell pepper, chopped and roasted
1 teaspoon garlic, chopped
black pepper, dash
1 tablespoon butter
1 tablespoon oil
¾ cup red wine
¼ cup plus 3 tbsp water
⅛ teaspoon oregano
¼ teaspoon cayenne pepper
1 tablespoon cornstarch
After following directions for the Pork Medallions continue with the sauce.
In a small skillet, heat oil. Sauté red bell pepper on medium-high heat until slightly browned; remove from heat. Return pork to the pan. Add ¼ cup wine, ¼ cup water, oregano and cayenne pepper.  Simmer 5 minutes; then add roasted red peppers. Cook over very low heat in a simmer for 30 minutes. Remove the tenderloin (and save) to continue the sauce. Add remaining ½ cup wine, 3 tbsp water and cornstarch. Mix until cornstarch is dissolved and thicken over medium heat, stirring constantly. At desired thickness, the sauce is done. Serve warm over Pork Tenderloin or Pork Chops.
Yields: 3-4 servings.
Recipe provided by blog chefs