Pork Marsala

8 oz Mushrooms; sliced

2 tb Butter

1 Clove garlic; minced

2 tb Olive oil

1 1/2 lb Pork tenderloin

1/2 c Chicken stock

1/4 c Marsala wine

1/2 ts Salt

1/8 ts Black pepper

Rice In 10- inch fry pan, over medium heat, saute mushrooms in butter, about 3-4 minutes, stirring frequently. Remove from pan and set side. Slice pork

1/4 inch thick. In same pan, over medium-high heat, saute garlic in 1 tbsp

oil, about 2 minutes. Add pork medallions, a few at a time, cook about 2 minutes each side. Remove from pan and repeat until all pork is browned, adding more oil if needed. Reduce heat to low, stir in chicken stock to deglazed pan. Return pork to pan; add wine, seasonings and mushrooms; cover and cook 20-25 minutes, until pork is tender. Serve with rice. Makes 4 servings. ~--