Herb Pork Tenderloin Stuffed With Mushrooms And Port Wine

• 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

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

olive oil, onion, cremini mushroom, garlic, sage, salt, ground black pepper, tawny port, pork tenderloin, sage, fennel seed, rosemary, salt, ground black pepper, toothpicks, olive oil

Taken from www.food.com/recipe/herb-pork-tenderloin-stuffed-with-mushrooms-and-port-wine-509735 (may not work)