Pork Tenderloin with Merlot Mushrooms

Ingredients

• 1 package pork tenderloin, trimmed of fat
• 2 teaspoons minced garlic
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1/4 cup merlot

For The Mushrooms

• 1 (8 ounce) package button mushrooms or portabella mushrooms, halved
• 2 teaspoons butter
• reserved stock
• 2 teaspoons minced garlic
• 1/2 cup merlot or cabernet sauvignon wine
• 1/8 teaspoon salt
• 1/8 teaspoon fresh ground pepper

Directions

1. 1

   Rub the minced garlic into the tenderloins and sprinkle with the salt and pepper.

2. 2

   Heat the olive oil in a non-stick pan and sear the tenderloins on both sides until browned.

3. 3

   Place tenderloins in a shallow baking pan and add the wine to the saute pan and simmer for 1-2 minutes.

4. 4

   Add the tbsp of butter and heat until just melted.

5. 5

   Pour the half of the sauce from the saute pan over the tenderloins, reserving the rest of the sauce for the mushrooms.

6. 6

   Bake the tenderloins at 350 for 30-35 minutes.

7. 7

   During the last 5 minutes of baking, heat 2 tsp butter and the reserved sauce in a saute pan.

8. 8

   Add 2 tsp minced garlic and the mushrooms and saute on high heat until golden brown.

9. 9

   Add the 1/2 cup Merlot and simmer for 2-3 minutes.

10. 10

    Season with the salt and pepper.

11. 11

    Serve the mushrooms on the side or slice the pork tenderloins and serve a small amount of the mushrooms on top the tenderloins.