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

Cut tenderloin diagonally into cutlets. Pound to 1/4" thick if necessary. Heat oil and butter in heavy fry pan. Brown on both sides. Remove from pan. Add garlic to pan and saute. Mix tomato paste with wines, add to pan with mushrooms. Stir. Simmer 3 to 5 minutes. Return cutlets to pan and heat through. Sprinkle with parsley and serve immediately.