1 1/2 lbs. 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. 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 juices.

Simmer 3-5 minutes. Return cutlets to pan and heat thoroughly. Sprinkle with parsley and serve immediately with spinach fettucini.

NOTE: Score mushroom caps. Serves 4.