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Pork Tenderloin in Mushroom Wine Sauce Recipe

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This recipe for Pork Tenderloin in Mushroom Wine Sauce, by , is from The Aiken Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Denise Aiken
Added: Sunday, July 31, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2-3 lb Pork Tenderloin (usually comes with 2 pieces)
1 tbs olive oil
1 tsp salt
1 tsp black pepper
1 tsp dried rosemary
1 shallot chopped
2 cloves garlic minced
8 oz sliced fresh mushrooms
3/4 cup red wine
3 tbsp butter
fresh parsley for garnish (optional)

Directions:
Directions:
Pre heat oven to 350 degrees. Rub all sides of both pieces of pork with the salt, pepper and rosemary (you can subsitute any dry spice that you like or add more). Heat cast iron skillet over high heat. Add oil. Get the pan HOT. Sear the pork on all sides. Place the skillet (with the pork still in it please) in the oven and finish cooking for about 30 minutes. Remove the pan from the oven and turn it off. Unless of course you are cooking something else in there. Remove the pork from the pan and loosely cover with foil. Add shallots, mushrooms and garlic to the pan and saute over medium heat until tender. About 8 minutes. If it does not look like there is enough oil in the pan to do this, add more. But not much more. The mushrooms will soak it up and it will be icky. Add the wine to the veggie mixture and let reduce to half. About 3 minutes or so. Remove the pan from the heat and add the butter 1 tablespoon at a time until melted. Slice the pork and pour the yummy sauce over it and garnish with the parsley and serve.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45 min

 

 

 

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