Shelly's Recipe

PORK TENDERLOIN WITH MUSHROOM WINE SAUCE

Category: Roasts/Tenderloins - Pork

1 pound pork tenderloin
1 tbsp butter
I tbsp sun dried tomato paste
1/2 cup Dry Marsala
1 tbsp olive oil
3 large cloves of garlic, minced
1/2 cup Cabernet Sauve wine
1/2pound fresh mushrooms

Cut tenderloin into 1/4 inch thick cutlets. Heat oil in large skillet until haze forms. Add butter. Brown cutlets on both sides (about 2 minutes on each side) and remove from pan. Add garlic to skillet and quickly saute. Mix sun dried tomato paste with wines and add to skillet. Reduce to 3/4 cup. Add mushrooms and simmer for 3 to 4 minutes. Return cutlets to sauce and heat through. Serves 4.