1 (1 lb.) pork tenderloin, trimmed
1 tbsp. plus 1 tsp. all purpose flour
1 tsp. half and half
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MARINADE
2 tbsp. olive oil
1 tbsp. Madeira wine
1/2 tsp. salt
1/2 tsp. black pepper
1 tsp. Dijon-style mustard
1 tsp. superfine sugar
1 tbsp. grated onion
1 tbsp. chopped Fresh Sage
1 tbsp. chopped Fresh Oregano
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For the marinade, in a bowl, combine all marinade ingredients, until evenly mixed. Lay pork in shallow baking dish,and pour marinade over, coatint thoroughly. Cover and refrigerate 2 to 3 hours. Cook pork in oven preheated to 425 degrees 15 minutes, basting once or twice with the marinade. Remove pork to a warm plate and keep warm. Stir flour into cooking juices then pour into saucepan. Bring to a boil, stirring and cook until thickened, about 2 minutes. Off the heat, stir in half and half. Cut pork into 1/2 inch thick slices and serve with the sauce.
Makes 4 servings.
