Rosemary Maple Pork Tenderloin

• 1 whole Medium Shallot
• 1- 1/2 pound Pork Tenderloin
• 1/4 teaspoons Kosher Salt
• 1/4 teaspoons Black Pepper
• 2 Tablespoons Olive Oil
• 8 ounces, weight Baby Portabella Mushrooms (rinsed And Sliced)
• 1/2 cups Marsala Wine
• 2 cups Beef Stock
• 1/2 cups Maple Syrup
• 3 sprigs Fresh Rosemary (rinsed)

1. 1.
2. Remove the ends and peel from the shallot; chop finely.
3. Preheat a large saute pan on medium-high for 2 to 3 minutes.
4. Season pork with salt and pepper.
5. Place oil in the pan; swirl to coat.
6. Add pork; cook for 4 to 5 minutes, turning occasionally, or until well browned.
7. Remove pork from pan; cover to keep warm.
8. 2.
9. Remove pan from heat and add marsala.
10. Stir in mushrooms and shallots; cook for 2 to 3 minutes over medium-high heat, stirring often, or until wine has completely evaporated.
11. 3.
12. Stir in beef stock, syrup, and whole rosemary sprigs.
13. Return pork to pan; cover and cook for 10 to 12 minutes, turning pork occasionally, or until internal temperature of pork reaches 155 degrees F. Use a meat thermometer to accurately ensure doneness.
14. Remove pork from the pan and transfer to a cutting board.
15. Let pork stand for 5 to 10 minutes before slicing.
16. Temperature will rise to USDA-recommended 160 degrees F. 4.
17. Continue to cook sauce for 4 to 5 more minutes or until thickened.
18. Slice pork into 1 inch-thick slices, top with mushroom sauce and serve.

shallot, tenderloin, kosher salt, black pepper, olive oil, mushrooms, marsala wine, beef, maple syrup, rosemary

Taken from tastykitchen.com/recipes/main-courses/rosemary-maple-pork-tenderloin/ (may not work)