Rosemary-maple pork tenderloin
By á-2721
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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
Details
Preparation
Step 1
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.
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