Rosemary-Maple Pork Tenerloin

• 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

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

shallot, pork tenderloin, kosher salt, pepper, canola oil, marsala wine, baby portabella mushrooms, beef stock, maple syrup, rosemary

Taken from www.food.com/recipe/rosemary-maple-pork-tenerloin-449519 (may not work)