Rosemary-maple pork tenderloin

Rosemary-maple pork tenderloin
Rosemary-maple pork tenderloin

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    medium shallot, finely chopped

  • 1

    lb port tenderloin

  • 1/4

    t salt

  • 1/4

    t pepper

  • 2

    T oil

  • 1/2

    c marsala wine

  • 8

    oz slide baby portabellas

  • 2

    c beef broth

  • 1/2

    c maple syrup fresh rosemary

Directions

Cook pork in oil in large saute pan for 4-5 minutes, turning occasionally. Remove pork from pan, cover to keep warm, Remove pan from heat and add Marsala. Stir in mushrooms and shallots; cook and stir2-3 minutes or until wine has cmopletely evaporated. Stir in beef stock, syrup, and rosemary sprigs. Return portk to pan, cover and cook 10-12 minutes, turning port occasionally, or until pork is 145 degrees. Remove pork from pan; transfer to cutting board. Let pork stand 5-10 minutes before slicing Continue to cook sause 4-5 minutse or until thickened. Slice pork and top with mushroom sauce and serve.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: