Mediterranean Pork Tenderloin

Ingredients

• 2 Quebec pork tenderloins of 225 g (1/2 lb) each
• 1/2 cup 125 ml black olives in oil, drained, pitted and chopped
• 2 tbsp. 30 ml capers, chopped
• 2 cloves garlic, minced
• 2 tbsp. 30 ml lemon juice
• 2 tbsp. 30 ml bread crumbs
• 2 tbsp. 30 ml olive oil
• 1/2 cup 125 ml red vermouth
• 2 tbsp. 10 ml cornstarch, diluted with a bit of water
• Salt and freshly ground pepper, to taste
• Butcher's twine