Rosemary-Maple Pork Tenderloin

Number of Servings: 4

Ingredients:
1 medium shallot
1 lb pork tenderloin
1/4 tsp kosher salt
1/4 tsp pepper
2 tbsp canola oil
1/2 cup Marsala wine
8 oz pre-sliced baby portobello mushrooms
2 cups beef stock
1/2 cup maple syrup
2 springs fresh rosemary

Directions:
1. Remove ends and peel shallot; chop finely. Preheat large saute pan on medium-high 2-3 minutes. Season pork with salt and pepper. Place oil in pan, swirl to coat. Add pork, cook 4-5 minutes, turning occasionally or until well browned. Remove pork from pan; cover to keep warm.
2. Remove pan from heat and add the wine. Stir in mushrooms and shallots; cook 2-3 minutes, stirring often or until wine has completely evaporated.
3. Stir in beef stock, syrup and whole rosemary springs. Return pork to pan; cover and cook 10-12 minutes, turning pork occasionally, or until internal temperature of pork reaches 155 degrees. Use a meat thermometer to ensure doneness. Let pork rest 5-10 minutes before slicing.
4. Continue to cook sauce 4-5 more minutes or until thick. Slice pork into 1-inch-thick slices; top with mushroom sauce and serve.

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