Shelly's Recipe

MARINATED PORK TENDERLOIN WITH MUSHROOM-RED WINE SAUCE

Category: Roasts/Tenderloins - Pork

1 cup red wine (divided use)
1/4 cup soy sauce
4 tbsp olive oil (divided use)
2 cloves garlic, minced
2 lbs pork tenderloin (may use 2 small tenderloins)
2 tbsp plus 1 tsp softened butter (divided use)
2 tbsp shallots, chopped
1 cup sliced crimini mushrooms
1 tbsp flour
1 cup chicken stock

Remove exterior fat from pork tenderloin. Combine 1/4 cup wine, soy sauce, 2 tbsp olive oil and garlic in bowl, using whisk. Add pork and marinate for 30 minutes, turning once. (Do not marinate longer or pork may become too salty.)
Preheat oven to 450.

Remove pork from marinade and pat meat dry with paper towels. Heat ovenproof skillet and add 2 tbsp olive oil. Place pork in skillet and sear on all sides. Move skillet to oven and finish for 20 minutes or until internal temperature reaches 150 F. Remove pork from skillet and let it rest while making sauce.

Pour off excess oil in skillet, but leave brown bits. Melt 2 tbsp of softened butter; add shallots and mushrooms and sauté until slightly golden. Sprinkle with flour and continue cooking about 30 seconds.

Add 3/4 cup wine; continue sauting until mixture is reduced by half. Add chicken stock and continue cooking until sauce begins to thicken. Finish sauce by whisking in teaspoon of cold butter. Slice pork and spoon sauce over. Makes 4 to 6 servings.