Put a skillet on at medium high with about 2 tbsp. of olive oil. Remove the thin layer of fat from the tenderloin with a sharp knife then cut crossways into medallions about 5/8"-3/4" thick. Lightly salt and pepper both sides and place in the skillet. Just sear the pork like shown in the picture. They won't be done all the way through but they are going to finish in the marsala sauce as it is reducing.

While the pork is frying slice 1/2 of a medium size onion into strips, chop the 2-3 garlic cloves and the rosemary. If you don't have fresh rosemary you can use dried but about half as much as fresh. We use a 10 oz jar of shiitake mushrooms. You can use any kind of canned or fresh you like and add more mushrooms to your version of Pork Tenderloin Marsala.

Take the pork medallions out and put them aside in a plate or bowl that will catch the drippings. Add 2 tbsp. of butter and a pinch each salt and black pepper. As the butter is melting scrape the bits off the bottom of the pan with a wooden spoon. Add the veggies to the pan. Mix them up a few times as they cook and when the onions are starting to get translucent add the 1 1/2 cups of red wine.

Serve it up! We had some pan seared zucchini and baked,, er nuked,,sweet potatoes with ours. And, of course the rest of that red wine. Tonight it was a good California Cabernet.