1 lb. pork tenderloin
1 tbsp. oil
1 tbsp. butter
1 med. garlic clove, minced
1 tbsp. tomato paste
1/2 c. dry red marsala wine
1/2 c. red wine
8 oz. fresh mushroom caps
1 tsp. chopped parsley

Cut tenderloin diagonally into cutlets. Pound to 1/4 inch thickness, if necessary. Heat oil and butter in heavy fry pan. Brown cutlets on both sides. Remove from pan. Add garlic to pan, saute briefly.

Mix tomato paste with wine; add to pan, with mushrooms. Stir to blend with pan juices. Simmer 3-5 minutes. Return cutlets to pan and heat through. Sprinkle with parsley and juices. Serve immediately. Serves 4.