Rosemary-Maple Pork Tenerloin

Name: Rosemary-Maple Pork Tenerloin
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 serving(s)
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

Submitted by KellyMac6

"Recipe that I picked up from the grocery store. I haven't tried it but looks like a good weeknight meal."

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Ready In:: 30mins
Ingredients:: 10
Serves:: 4

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

Preheat large saute pan on medium high 2-3 minutes.
Chip shallot.
Season pork with salt and pepper.
Place oil in pan, then add pork; cook 4-5 minutes turning occcsionally, or until well browned.
Remove pork from pan; cover to keep warm.
Remove pan from heat and add Marsala. Stir in mushrooms and shallots; stir 2-3 minutes or until wine has completely evaporated.
Stir in beef stock, syrup, and whole rosemary sprigs.
Return pork to pan; cover and cook 10-12 minutes, turning pork occasionally, or until pork is 155 degrees.
Remove pork from pan and let stand 5-10 minutes before slicing.
Continue to cook the sauce 4-5 minutes or until thickened.
Slice pork and top with mushroom sauce before serving.