1 (4 pound) package pork tenderloin halves
1 (8 ounce) package dry Ranch-style dressing mix
1/4 cup white wine
salt and freshly ground pepper to taste
1 (12 fluid ounce) can or bottle wine
1/2 teaspoon extra virgin olive oil
pork casserole mix
1 cup water
1 cup margarine, softened
16 slices frozen hash brown potatoes
Preheat oven to 350 degrees F (175 degrees C).
In a 2 quart, nonporous dish, combine the pork, dry Ranch-style dressing mix, white wine, salt and pepper. Lightly saute over medium-high heat until all the liquid is absorbed. Remove from heat.
To make potato wedges: In a small bowl, whisk together margarine and milk until smooth.
Pour marinade over potatoes and drizzle over vegetables. Place covered in shallow baking dish, and bake 30 minutes, until tender without browning.
To make sauce: In a large saucepan over medium heat, combine the wine and oil; bring to a boil, then reduce heat and simmer until thickened. Simmer for about 3 minutes, then stir in salt, pepper and potatoes. Continue stirring until potatoes and potatoes are tender.