Pork Tenderloin with Sweet and Sour Dijon Sauce

Pork Tenderloin with Sweet and Sour Dijon Sauce
By Susan Brennan

1 whole pork tenderloin
1 ounce olive oil

Sauce:
3/8 cup sugar
1 tbsp soy sauce
1 tbsp dry white wine
1 1/2 tbsp wine vinegar
1 1/2 tbsp ketchup
1 tbsp cornstarch
1/4 cup water
2 tbsp dijon mustard

In a saucepan, combine sugar, soy sauce, white wine, vinegar, and ketchup. Bring to a boil. Dissolve cornstarch in water and add to boiling sauce, stirring well. Stir in mustard and remove from heat. In a medium size saute pan, heat olive oil until VERY hot. Add pork and brown on all sides. Place in oven and bake for 8-10 minutes until pork is almost cooked through, but still pink inside. Let stand for about three minutes, then slice pork on the bias into one-forth inch slices. Top with sauce. Serves 2