Serving Size : 6
2 pounds pork tenderloin
1/4 cup extra virgin olive oil
1 cup onion, thinly sliced
3 cloves garlic, mashed
5 bay leaves
1/2 cup celery, finely chopped
1/2 tablespoon rosemary
1 cup red wine
1 pound shiitake mushrooms
1 tablespoon butter
salt and pepper, to taste
Place pork tenderloin in a large dish and add olive oil, onion, garlic, bay leaves, celery, rosemary and wine. Turn meat several times to coat, cover with plastic wrap and marinate overnight, turning occasionally. The following day remove meat from refrigerator 1 hour before preparing and turn in marinade every 15 minutes.
Stem mushrooms, wash lightly and pat dry on paper towels and slice caps. Lift tenderloin from marinade, remove any vegetable clinging to meat and pat dry. In a large skillet heat remaining tablespoon olive oil over medium high heat. Add tenderloin and brown on all sides and transfer to a platter. Pour marinade into skillet, reduce heat to low, cover and cook, stirring occasionally, until vegetables are very soft.
In another skillet melt butter over medium high heat and add mushrooms. Cook until liquid released from mushrooms has evaporated. Season with salt.
Add mushrooms to marinade and cook for 2 minutes. Add tenderloin and sprinkle with salt and pepper. Increase heat to high, cook meat for 10 minutes, turn and cook on second side for 10 minutes longer.
Slice meat into 1 inch thick slices and place on a serving platter. remove bay leaves from marinade then pour marinade over meat. Serve immediately.
Add mushrooms to marinade and cook for 2 minutes. Add tenderloin and sprinkle with salt and pepper. Increase heat to high, cook meat for 10 minutes, turn and cook on second side for 10 minutes longer.
Slice meat into 1 inch thick slices and place on a serving platter. Remove bay leaves from marinade then pour marinade over meat. Serve immediately.