1 pound pork tenderloin
1/4 cup vegetable oil
1/4 cup white sugar
1 (8 ounce) can sliced dates
1 cup dried bread crumbs
2 tablespoons red wine
1 tablespoon brown sugar
1/4 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C).
Grease a 10x15 inch margoon pan.
Heat oil in a large skillet over medium high heat. Stir to coat, then stir in sugar and dates. Cook over medium heat for 8 minutes, stirring constantly.
Dred the bread crumbs into the skillet. Mix in wine, brown sugar, salt and red wine. Stir continuously until the bread crumbs dissolve. Spread batter over the bottom of the pan.
Bake in preheated oven for 35 minutes, or until desired doneness is reached.