1 pound pork tenderloin (trimmed of fat)
1 onion, sliced
1/2  teaspoon salt (optional)
1 tablespoon crushed dried oregano
dash cayenne
1 tablespoon olive oil
1/4 cup red wine
4  medium whole wheat tortilla wraps (optional)
Yogurt cucumber sauce (optional)
Sliced tomato, onion and lettuce (optional)

1.  In a large plastic freezer bag place pork tenderloin, onion, salt if desired, oregano, cayenne, olive oil and wine.  Seal tightly and place in refrigerator.  Marinate for several hours or overnight.

2.  Remove pork tenderloin from marinate and place in foil lined pan.

3.  Bake at 425 for 35-40 minutes or until meat thermometer reaches 170 degrees.

Do not overcook!   Let sit for 10 minutes to seal the juices.  Discard marinate.

** Serve with warmed whole wheat tortillas, yogurt cucumber sauce and sliced tomato, onion and lettuce, if desired.   Or in place of wrap,  meat goes nicely with rice and a salad or broiled tomatoes and green peppers!

Makes approximately 4 servings/ 3 ounces per serving (onces cooked, meat often loses an once in weight!)