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. fresh parsley, chopped

Cut tenderloin diagonally into cutlets. Heat oil and butter in skillet. Brown cutlets on both sides. Remove. Add garlic to pan and saute. Mix tomato paste with wines, add to pan with mushrooms. Stir to blend juices. Simmer 3-5 minutes. Return cutlets to pan. Sprinkle with parsley. Easy and delicious.