Rosemary-Maple Pork Tenerloin |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Recipe that I picked up from the grocery store. I haven't tried it but looks like a good weeknight meal. Ingredients:
1 medium shallot, finely chopped |
1 pork tenderloin (about 1lb) |
1/4 teaspoon kosher salt |
1/4 teaspoon pepper |
2 tablespoons canola oil |
1/2 cup marsala wine |
8 ounces baby portabella mushrooms, sliced |
2 cups beef stock |
1/2 cup maple syrup |
3 sprigs fresh rosemary |
Directions:
1. Preheat large saute pan on medium high 2-3 minutes.
2. Chip shallot.
3. Season pork with salt and pepper.
4. Place oil in pan, then add pork; cook 4-5 minutes turning occcsionally, or until well browned.
5. Remove pork from pan; cover to keep warm.
6. Remove pan from heat and add Marsala. Stir in mushrooms and shallots; stir 2-3 minutes or until wine has completely evaporated.
7. Stir in beef stock, syrup, and whole rosemary sprigs.
8. Return pork to pan; cover and cook 10-12 minutes, turning pork occasionally, or until pork is 155 degrees.
9. Remove pork from pan and let stand 5-10 minutes before slicing.
10. Continue to cook the sauce 4-5 minutes or until thickened.
11. Slice pork and top with mushroom sauce before serving.
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