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Ingredients
1 Pound pork tenderloin
1 Tablespoon butter or margarine
1 Tablespoon vegetable oil
1 Clove garlic, minced
1/2 Cup Marsala
1/2 Cup dry red wine
1 Tablespoon tomato paste
1/2 Pound fresh mushroom caps
1 Tablespoon chopped fresh parsley
Hot cooked noodles or rice
Instructions
Cut tenderloin into 4 equal pieces. Place each piece between 2 sheets of wax paper; flatten to 1/4" thickness using a meat mallet or rolling pin. Heat butter and oil in a large, heavy skillet over medium heat. Add pork and cook 3 to 4 minutes on each side or until browned. Remove pork from skillet and keep warm. Saut� garlic in pan drippings in skillet; add wines and tomato paste, stirring until blended. Add mushroom caps, and simmer 3 to 5 minutes. Return pork to skillet and cook until thoroughly heated. Sprinkle with parsley and serve over noodles or rice. Yield: 4 servings.