Ingredients:
1 package pork tenderloins, 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
1 (8 ounce) packages button mushrooms or 1 (8 ounce) packages 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:
Rub the minced garlic into the tenderloins and sprinkle with the salt and pepper.
Heat the olive oil in a non-stick pan and sear the tenderloins on both sides until browned.
Place tenderloins in a shallow baking pan and add the wine to the saute pan and simmer for 1-2 minutes.
Add the tbsp of butter and heat until just melted.
Pour the half of the sauce from the saute pan over the tenderloins, reserving the rest of the sauce for the mushrooms.
Bake the tenderloins at 350 for 30-35 minutes.
During the last 5 minutes of baking, heat 2 tsp butter and the reserved sauce in a saute pan.
Add 2 tsp minced garlic and the mushrooms and saute on high heat until golden brown.
Add the 1/2 cup Merlot and simmer for 2-3 minutes.
Season with the salt and pepper.
Serve the mushrooms on the side or slice the pork tenderloins and serve a small amount of the mushrooms on top the tenderloins.
Servings: 4
Time preparation: 10 min.
Time total: 45 min.