1/2 tsp (2 mL) dried thyme 1/4 tsp (1 mL) each salt and pepper 1 pork tenderloin (12 oz/375 g) 1 tsp (5 mL) vegetable or olive oil
Berry Wine Sauce: 3/4 cup (175 mL) dry red wine 1 cup (250 mL) fresh or frozen berries (substitute with a large tbsp of jam) 1 tbsp (15 mL) granulated sugar (optional) 1 tsp (5 mL) grated lemon rind (or a splash of lemon juice) 1-1/2 (7 mL) tsp cornstarch or flour
Rub thyme, salt and pepper over pork. In large ovenproof skillet, heat oil over medium-high heat; brown pork all over for about 4 minutes.
Transfer to 350°F (180°C) oven; roast for about 30 minutes or until just a hint of pink remains and meat thermometer registers 160°F (70°C). Transfer to cutting board; tent with foil and let stand for 5 minutes before slicing.
Berry Wine Sauce: Meanwhile, drain any fat from skillet. Pour in wine; bring to boil over high heat, stirring to scrape up brown bits from bottom of pan. Boil over medium-high heat until slightly reduced, about 3 minutes.
Stir in berries, sugar and lemon rind; return to boil. Dissolve cornstarch in 2 tablespoons (25 mL) cold water; stir into sauce and simmer just until clear. Pool on 3 warmed dinner plates. Top with slices of pork.