Peppered Pork Tenderloin in Red Wine Sauce

Total time: 30 minutes
    Remember that, while adding a lot of flavor, pepper can be quite hot.  Be a bit careful, particularly if you are grinding fresh peppercorns, as these will be hotter than the old stuff in the can in your pantry....

 Ingredients:

• 12oz (360gr) pork tenderloin
• 2 tsp olive oil
• 1 clove garlic
• 1/2 - 1 tsp ground black pepper
• 2 tsp Dijon-style mustard
• 1 tsp tomato paste
• 1 tsp marjoram
• 1/2 cup (4oz, 120ml) beef stock
• 1/2 cup (4oz, 120ml) red wine

 Instructions:

• Mince the garlic.
• Slice the tenderloin into 1 inch (2.5 cm) thick slices.
• Sprinkle the pepper evenly over each side of each piece, pressing it in. 
• Heat oil in nonstick skillet over medium heat.  Add the pork and sauté for 5 minutes per side.
• Add garlic, marjoram, mustard, tomato paste, stock and red wine to pan, reduce heat to low, cover and simmer 10 minutes.
• Uncover and remove pork to a small platter, cover to keep warm.
• Increase heat and boil sauce, for 2 minutes.   It should reduce and thicken a bit.
• Spoon a bit of sauce over the pork and serve, remaining sauce on the side.