Rosemary-Maple Pork Tenerloin
- 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.
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RECIPE SUBMITTED BY
KellyMac6
United States