Marsala Pork Fillets

4 pork fillets, 4 to 5 ounces each
1 teaspoon olive oil
1 clove garlic, minced
1 large tomato, seeded and chopped, 1 cup
6 ounces fresh, small mushroom caps
1/3 cup dry Marsala wine
2 tablespoons tomato paste
2 tablespoons chopped fresh basil
1/8 teaspoon white pepper
1 tablespoon water
2 teaspoons cornstarch

Spray 10 inch nonstick skillet with cooking spray, heat on medium high heat.

Add pork fillets, cook 10 minutes or until browned on both sides, turning once.

Cover and cook an additional 5 to 10 minutes or until pork reaches and internal temp of 160F. Remove pork, cover to keep warm. Add oil to skillet, saute garlic.

Add tomato, mushrooms, wine, tomato paste, basil and white pepper; cook, covered, 3 minutes. Combine water and cornstarch; add to sauce.

Cook over medium heat until sauce is thickened, stirring constantly. Serve sauce over fillets.