1 lb. pork tenderloin, sliced thin
1 tbsp. oil
1 tbsp. butter
1 clove garlic, minced
1 tbsp. tomato paste
1/2 c. dry red Marsala wine
1/2 c. red wine
1/2 lb. mushroom caps
1 tbsp. fresh chopped parsley

In oil and butter, brown pork. Remove. Add garlic and saute briefly. Add tomato paste, wines and mushrooms to pan. Simmer 5 minutes. Return pork to pan and heat through.