2 pork tenderloins, 3/4 lb. each
1 garlic clove, crushed
4 green onions
2 tbsp. olive oil
1/2 c. red wine
1 lb. mushrooms
1/4 c. chopped parsley
1/2 tsp. rubbed sage
Salt and pepper

Butterfly tenderloins. Pound to 1/2 inch thickness. In 13 x 9 inch dish. Combine wine, garlic, 1 tablespoon olive oil. Add pork. Turn. Refrigerate at least 4 hours.

Chop mushrooms, slice green onions and cook in large skillet in 2 tablespoons hot olive oil. Stir about 10 minutes. Add parsley and sage; remove from heat.

Remove pork from marinade; save marinade. Overlap long sides of meat pieces to make 1 large piece; pound to seal. Spread with mushroom mixture. Roll as jelly roll - tie with string-roast 1 1/4 hours at 325 degrees until internal temperature is 160 degrees. Baste with marinade while roasting.