Yummy Yummy to my Tummy :-): Rosemary-Maple Pork Tenderloin

Last month when my mom went to Publix to do some grocery shopping the Publix Aprons Simple Meals counter was giving out samples of this week's recipe. My mother loved the sample, so she purchased all of the ingredients and we ended up making it that week. After trying this recipe, I could see what all of the fuss was about. It is delicious!

For tagging purposes, the potatoes shown with this dish can be found in a separate post on this blog (but will not be posted until later this week).

Also, I recently had to bring my computer in to be fixed, once I get it back I will upload more photos for this recipe.

You will need:

1 Pork Tenderloin (approx 1lb) 8oz Pre-Sliced Baby Portabella

3 Sprigs of Fresh Rosemary 1/2 cup Marsala Wine

1 Medium Shallot 2 cups Beef Stock

1/4 tsp Kosher Salt 1/2 cup Maple Syrup

1/4 tsp Pepper 2 tbs Canola Oil

How to Prepare:

Finely chop shallot.

Season pork with salt and pepper.

Preheat large saute pan on medium-high for 2-3 minutes.

Pour canola oil in pan and add pork to pan. Cook 4-5 minutes or until well browned, turning occasionally.

Remove pork from pan and cover to keep warm.

Remove pan from heat and add Marsalla.

Stir in mushrooms and shallots; cook and until wine has completely evaporated (2-3 minutes).

Stir in beef stock, syrup, and whole rosemary sprigs.

Return pork to pan, cover, and cook for 10-12 minutes or until pork is 155*F (turning pork occasionally).

Remove pork from pan; transfer to a cutting board.

Let pork stand 5-10 minutes before slicing; temperature will rise to USDA recommended 160*F.

While letting pork stand, continue to cook sauce 4-5 more minutes or until thickened.

Slice pork into 1 inch thick slices; top with mushrooms and sauce.