Ingredients:

• 1 cup red wine (divided use)

• ¼ cup soy sauce

• 4 tablespoons olive oil (divided use)

• 2 cloves garlic, minced

• 2 pounds pork tenderloin (may use 2 small tenderloins)

• 2 tablespoons plus 1 teaspoon softened butter (divided use)

• 2 tablespoons shallots, chopped

• 1 cup sliced crimini mushrooms

• 1 tablespoon flour

• 1 cup chicken stock

Preparation:

1. Remove exterior fat from pork tenderloin. Combine ¼ cup wine, soy sauce, 2 tablespoons olive oil and garlic in bowl, using whisk. Add pork and marinate for 30 minutes, turning once. (Do not marinate longer or pork may become too salty.)

2. Preheat oven to 450 F.

3. Remove pork from marinade and pat meat dry with paper towels. Heat ovenproof skillet and add 2 tablespoons olive oil. Place pork in skillet and sear on all sides. Move skillet to oven and finish for 20 minutes or until internal temperature reaches 150 F. Remove pork from skillet and let it rest while making sauce.

4. Pour off excess oil in skillet, but leave brown bits. Melt 2 tablespoons of softened butter; add shallots and mushrooms and sauté until slightly golden. Sprinkle with flour and continue cooking about 30 seconds.

5. Add ¾ cup wine; continue sautéing until mixture is reduced by half. Add chicken stock and continue cooking until sauce begins to thicken. Finish sauce by whisking in teaspoon of cold butter. Slice pork and spoon sauce over. Makes 4 to 6 servings.