Ingredients

8 ounce mushrooms; sliced
2 Tbsp. butter
1 clove garlic; minced
2 Tbsp. olive oil
1 1/2 pound pork tenderloin
1/2 C. chicken stock
1/4 C. marsala wine
1/2 tsp. salt
1/8 tsp. black pepper
rice

Cooking Instructions

In 10 inch fry pan, over medium heat, Saute mushrooms in butter, about 3-4 minutes, stirring frequently. Remove from pan and set side. Slice pork 1/4 inch thick. In same pan, over medium-high heat, Saute garlic in 1 Tbls. oil, for about 2 minutes. Add pork medallions, a few at a time, cook for about 2 minutes each side. Remove from pan and repeat until all pork is browned, adding more oil if needed. Reduce heat to low, stir in chicken stock to deglazed pan. Return pork to pan; add wine, seasonings and mushrooms; cover and cook for 20-25 minutes, until pork is tender. Serve with rice.
 
 
"Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)