Servings: Serves 4 people
3/4 lb. lean pork tenderloin
1 teaspoon vegetable oil
1/4 cup chicken broth
1/4 cup chopped fresh basil
1 tablespoon plus 1 teaspoon dried
1/8 teaspoon cayenne pepper powder
4 cloves garlic, crushed
Trim the fat from the pork if necessary, then cut the pork crosswise into 8 pieces.
Flatten each piece to 1/4-inch thickness between waxed paper or plastic wrap.
Heat oil in a 10-inch non-stick skillet over medium-high heat.
Cook the pork in oil about 3 minutes, turning once, until brown, then stir in the remaining ingredients.
Heat to boiling, then reduce the heat. Cover and simmer for about 5 minutes or until the pork is no longer pink in the center.