Rosemary-Maple Pork Tenerloin - cooking recipe

Ingredients

1 medium shallot, finely chopped
1 pork tenderloin (about 1lb)
1/4 teaspoon kosher salt
1/4 teaspoon pepper
2 tablespoons canola oil
1/2 cup marsala wine
8 ounces baby portabella mushrooms, sliced
2 cups beef stock
1/2 cup maple syrup
3 sprigs fresh rosemary

Preparation

Preheat large saute pan on medium high 2-3 minutes.
Chip shallot.
Season pork with salt and pepper.
Place oil in pan, then add pork; cook 4-5 minutes turning occcsionally, or until well browned.
Remove pork from pan; cover to keep warm.
Remove pan from heat and add Marsala. Stir in mushrooms and shallots; stir 2-3 minutes or until wine has completely evaporated.
Stir in beef stock, syrup, and whole rosemary sprigs.
Return pork to pan; cover and cook 10-12 minutes, turning pork occasionally, or until pork is 155 degrees.
Remove pork from pan and let stand 5-10 minutes before slicing.
Continue to cook the sauce 4-5 minutes or until thickened.
Slice pork and top with mushroom sauce before serving.