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Pork Tenderloin with Bernaise Sauce

    1 pound pork tenderloin
    1 tablespoon vegetable oil
    1 tablespoon butter or margarine
    Freshly ground pepper
    1/4 cup water
    1/4 cup red wine

  Bernaise Sauce:
    1/2 tteaspoon tarragon leaves, dry
    1/2 teaspoon shallot, minced
    2 teaspoons red wine vinegar
    1/4 cup white wine
    4 Egg yolks, large
    4 teaspoons water
    2 teaspoons fresh lemon juice
    1/8 teaspoon hot pepper sauce
    8 oz. butter, unsalted, melted and separated
    salt and pepper, to taste

  Combine oil and 1 tablespoon butter in a heavy skillet over medium
 heat; stirring to mix as butter melts. Add tenderloin and cook until
 brown on all sides, turning occasionally. Sprinkle with freshly
 ground pepper. Add water and red wine to skillet. Cover tightly and
 cook over low heat for 12-15 minutes or until done. Set aside and
 keep warm.
  Prepare tarragon reduction by placing tarragon leaves, shallot, red
 wine vinegar and white wine in a saucepan. Bring to a simmer over
 medium heat. Reduce heat and continue to simmer until "sec" or dry.
 Remove from heat and reserve.
  Melt butter over low heat in saucepan. Cool slightly. Skim foam from
 top of melted butter. Using a small ladle, carefully remove clear
 butter from saucepan, leaving remaining "milky" liquid to discard.
 Reserve clarified butter.
  Prepare a double boiler by placing a stainless steel bowl over a pot
 of lightly simmering water. Do not let bottom of the bowl touch the
 water. Add egg yolks, water and lemon juice, whisk vigorously until
 mixture thickens and turns pale yellow. Remove bowl from the pot. Add
 the clarified butter slowly while whisking vigorously until all the
 butter is incorporated. Whisk in tarragon reduction and hot pepper
 sauce. Season with salt and fresh ground black pepper. Serve on the
 side with sliced pork tenderloin.