1 lb. pork tenderloin
1 tbsp. each oil and butter
1 med. clove garlic, minced
1 tbsp. tomato paste
1/2 c. dry red Marsala
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 wines. 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 serve immediately.