INGREDIENTS
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1 tbsp. olive oil
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2 1/2 lbs. pork tenderloin
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1 tsp. kosher salt
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1 tsp. black pepper
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28 oz. diced tomatoes
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3 tbsp. capers, drained
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1 yellow onion, diced
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5 cloves garlic, minced
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3/4 cup white wine (I use Chardonnay)
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8 oz. (10-12) small cremini mushrooms
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1 tsp. dried oregano
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1/2 tsp. dried basil
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6 leaves fresh basil, thinly sliced