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Ingredients Jump to Instructions ↓

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  11. 1 pound pork tenderloin

  12. 1 teaspoon EACH oil and butter

  13. 1 clove garlic, minced

  14. 1 tablespoon tomato paste

  15. 1/2 cup dry marsala wine

  16. 1/2 cup red wine

  17. 8 ounces fresh mushroom caps

  18. 1 teaspoon chopped parsley

Instructions Jump to Ingredients ↑

  1. Cut tenderloin diagonally into cutlets. Pound to 1/4-inch thickness.

  2. Heat oil and butter in heavy skillet. Brown cutlets on both sides. Remove from pan. Add garlic to pan, saute briefly.

  3. Mix tomato paste with wines, add to pan with mushrooms. Stir to blend with pan juices. Simmer 3 to 5 minutes.

  4. Return cutlets to pan and heat through. Sprinkle with parsley and serve immediately.

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