Herb Pork Tenderloin Stuffed With Mushrooms And Port Wine - cooking recipe

Ingredients

3 tablespoons olive oil
1 medium onion, diced small
1 lb cremini mushroom, diced small
1 garlic clove, grated
8 fresh sage leaves, chopped
1 pinch salt
1 pinch ground black pepper
1 tablespoon tawny port
1 lb pork tenderloin
1/2 teaspoon dried sage
1/2 teaspoon fennel seed
1/2 teaspoon dried rosemary
1/4 teaspoon salt
1/8 teaspoon ground black pepper
17 toothpicks (you may end up using less)
2 tablespoons olive oil

Preparation

Drain the toothpicks and have them close to your work surface for easy reach in a few minutes.