1 tablespoon vegetable oil
6 boneless, skinless pork loin tenderloin
1/2 cup minced onion
1/2 teaspoon garlic powder
1 teaspoon dried basil
1 pinch ground red pepper flakes
1 pinch dried oregano
1/4 teaspoon salt
1 teaspoon Worcestershire sauce
Heat oil in a large skillet over medium heat. Stir in onion and garlic powder. Cook, stirring often, for 5 minutes. Mix in basil, red pepper flakes, oregano, salt and Worcestershire sauce (optional). Reduce heat, but not completely, to medium. Cook, stirring occasionally, for 2 minutes.
Stir the pork back into the pan. Clean pan and drain off excess fat. Combine the onion mixture with the garlic powder, basil, red pepper flakes, oregano and sodium (or balsamic) vinegar. Cover, and reduce heat. Bring the mixture to a boil. Reduce heat to medium for 3 minutes.
Stir pork into the thickening sauce, stirring all the way through. Transfer to a medium bowl. Garnish with olive oil, sliced fresh parsley and red wine, if desired.