1 lb. pork tenderloin
1 tbsp. butter
1 tbsp. vegetable oil
1 clove garlic, minced
1/2 c. marsala
1/2 c. dry red wine
1 tbsp. tomato paste
1/2 lb. fresh mushroom caps
1 tbsp. chopped fresh parsley
Hot cooked noodles or rice

Cut tenderloin into 4 equal pieces. Place each piece between 2 sheets of wax paper; flatten to 1/4" thickness using a meat mallet or rolling pin. Heat butter and oil in a large, heavy skillet over medium heat. Add pork and cook 3 to 4 minutes on each side or until browned. Remove pork from skillet and keep warm. Saute garlic in pan drippings in skillet; add wines and tomato paste, stirring until blended. Add mushroom caps, and simmer 3 to 5 minutes. Return pork to skillet and cook until thoroughly heated. Sprinkle with parsley and serve over noodles or rice.

Makes 4 servings.