Pork Tenderloin with Mushroom White Wine Sauce

This is a take on chicken Marsala. I used a nice fresh pork tenderloin instead and the white wine was a competent dry table wine.

1 pork tenderloin approx 1 pound trimmed and silver skin removed. cut in half to form two cylinders.
1 1/2 cup white wine
1 large shallot minced.
1 large clove garlic minced.
2 cups sliced mushrooms white and crimini.
1/4 cup chicken broth.
1 cup flour seasoned with salt pepper and Italian seasoning mix. For dredging.
Garlic powder or granulated garlic.
Olive oil.
1 tbsp butter.

To make flat portions of the pork cut lengthwise about 1/3 of the way through, open the cut and amnke another slice allowing the pork to be rolled out flat. Pound with fry pan bottom to make and even thickness.

Heat pan over medium heat, add olive oil.

Coat the pork with the garlic powder/granules and then coat in flour.
Place the pork in the pan and saute until brown. About 3-4 minutes per side.
Remove and keep warm.

Add butter, shallot, and mushrooms to pan. Saute 1 to 2 minutes, add wine and broth. Allow to simmer and reduce. Salt and pepper to taste. A little more butter can be added to thicken a little more.

Place the pork on the plate and cover with the pan sauce.

I served this over portabella mushroom ravioli.