3/4	lb.	lean pork tenderloin
1	tsp.	vegetable oil
1/4	C	chicken broth
1/4	C	chopped fresh basil
1/8	tsp.	ground red pepper - cayenne
4	cloves	garlic - crushed

Trim fat from pork if necessary. Cut pork crosswise into 8 pieces. Flatten each piece to 1/4 inch thickness between waxed paper or plastic wrap. Heat oil in 10-inch nonstick skillet over medium-high heat. Cook pork in oil about 3 minutes, turning once, until brown. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer about 5 minutes or until pork is no longer pink in center. Serves 4.