Ingredients
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1 package pork tenderloin, trimmed of fat
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2 teaspoons minced garlic
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1/2 teaspoon salt
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1/2 teaspoon pepper
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2 tablespoons olive oil
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1 tablespoon butter
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1/4 cup merlot
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1 (8 ounce) package button mushrooms or 1 (8 ounce) package portabella mushrooms, halved
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2 teaspoons butter
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reserved stock
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2 teaspoons minced garlic
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1/2 cup merlot or 1/2 cup cabernet sauvignon wine
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1/8 teaspoon salt
Instructions
- 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.