1/3 c. red wine
1/3 c. soy sauce
2 tbs. light brown sugar
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