Ingredients
- 1 package pork tenderloin, trimmed of fat
- 2 teaspoons minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/4 cup merlot
- For The Mushrooms
- 1 (8 ounce) package button mushrooms or 1 (8 ounce) package portabella mushrooms, halved
- 2 teaspoons butter
- reserved stock
- 2 teaspoons minced garlic
- 1/2 cup merlot or 1/2 cup cabernet sauvignon wine
- 1/8 teaspoon salt
- 1/8 teaspoon fresh ground pepper
Directions
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Rub the minced garlic into the tenderloins and sprinkle with the salt and pepper.
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Heat the olive oil in a non-stick pan and sear the tenderloins on both sides until browned.
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Place tenderloins in a shallow baking pan and add the wine to the saute pan and simmer for 1-2 minutes.
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Add the tbsp of butter and heat until just melted.
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Pour the half of the sauce from the saute pan over the tenderloins, reserving the rest of the sauce for the mushrooms.
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Bake the tenderloins at 350 for 30-35 minutes.
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During the last 5 minutes of baking, heat 2 tsp butter and the reserved sauce in a saute pan.
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Add 2 tsp minced garlic and the mushrooms and saute on high heat until golden brown.
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Add the 1/2 cup Merlot and simmer for 2-3 minutes.
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Season with the salt and pepper.
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Serve the mushrooms on the side or slice the pork tenderloins and serve a small amount of the mushrooms on top the tenderloins.