Categories: dinner, pork tenderloin

Ingredients

• 1 medium shallot, finely chopped
• 1 pork tenderloin (about 1 lb)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• 2 tablespoons canola oil
• 1/2 cup Marsala wine (or beef broth)
• 8 oz pre-sliced baby portabellas
• 2 cups reduced-sodium beef broth
• 1/2 cup maple syrup
• 3 sprigs fresh rosemary

Directions

1. Prep

2. Chop shallot.
3. Season pork with salt and pepper (wash hands).

4. Steps

5. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add pork; cook 4–5 minutes, turning occasionally, or until well browned. Remove pork from pan; cover to keep warm.
6. Remove pan from heat and add Marsala. Stir in mushrooms and shallots; cook and stir 2–3 minutes or until wine is reduced by about one-half.
7. Stir in broth, syrup, and whole rosemary sprigs. Return pork to pan; cover and cook 10–12 minutes, turning pork occasionally, or until pork is 145°F. Remove pork from pan; transfer to cutting board. Let pork stand 5–10 minutes before slicing.
8. Continue to cook sauce 4–5 more minutes or until thickened. Slice pork into 1-inch-thick slices; top with mushroom sauce and serve.

9. LORIES (per 1/4 recipe) 350kcal; FAT 10g; SAT FAT 1.5g; TRANS FAT 0g; CHOL 60mg; SODIUM 350mg; CARB 35g; FIBER 1g; SUGARS 31g; PROTEIN 24g; VIT A 0%; VIT C 4%; CALC 6%; IRON 10%

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