1 tsp. butter
 ½ tsp. Minced garlic
 ½ tsp. thyme
 ½ tsp. basil
 1 T Pork base (may substitute with beef base)
 1 qt. heavy whipping cream
 1 – 1 ½ # pork tenderloin
 
 Roux:
 2 oz margarine
 2 oz flour
 
 In a sauce pan sauté first four ingredients, add base, heavy cream and simmer.
 Make your roux by melting margarine and flour and cook out for a 2 minutes.
 Whip roux into liquid until it thickens and smooth. Cut tenderloin into 8 pieces and pound them flat. In a sauté place a small amount of oil and pan fry pork until cooked thru. Place over a bed of your favorite pasta, ladle sauce over pork.