Ok, so my little girl and I went to the grocery store to get stuff for some lasagna. Was watching a mobster movie the night before and of course the infamous scene in a restaurant where they are sitting around eating pasta; made me hungry.

So the lady there was cooking up some samples, smelled good, my daughter and I went over to get a taste. It was so yummy, needless to say, I did not get stuff for lasagna.

Something this good is too good to keep to myself, so I am going to share this recipe with you.

Rosemary-Maple Pork Tenderloin

1 med. shallot
1 lb. pork tenderloin
1/4 tsp kosher salt
1/4 tsp pepper
2 tbsp canola oil
1/2 cp Marsala wine
8 oz. pre-sliced baby portabella mushrooms
2 cps beef stock
1/2 cp maple syrup
3 sprigs fresh rosemary

Remove ends and peel shallot; chop finely. Preheat large saute pan on medium-high heat 2-3 minutes. Season pork with salt and pepper (I used Everglades seasoning). Place oil in pan; swirl to coat. Add pork, cook 4-5 minutes, browning both sides. Remove pork from pan; cover to keep warm.

Remove pan from heat and add Marsala. Stir in mushrooms and shallots; cook 2-3 minutes, stirring often, or until wine has completely evaporated.

Stir in beef stock, syrup, and whole rosemary sprigs. Return pork to pan; cover and cook 10-12 minutes, or until pork reaches 155 degrees. Remove pork from pan, let stand 5-10 minutes before slicing.

Continue to cook sauce 4-5 minutes or until thickened. Slice pork into 1 inch thick slices; top with mushroom sauce.

I served this with baby potatoes. Green beans make an excellent side.

Ok, so that was my Julia Childs moment, haha. This is such an easy dinner and very pleasing to the eye, I think it would make a wonderful meal for two; if you know what I mean.