pork tenderloin with mushroom sauce

courtesy of: debbie, heart for hospitality
serves: 4-6

- 2lb pork tenderloin

filet marinade
- 1c red wine
- 1/2c italian dressing
- 1/4c salad oil
- 1/2c soy sauce
- 1/4c worcestershire sauce

mushroom sauce
- 1lb sliced mushrooms
- 1 small onion, sliced thinly
- 1/2c butter
- 1c sour cream
- 1/4-1/2c sherry wine
- 1 tsp salt
- 1/4 tsp pepper

1. mix marinade and marinate pork tenderloin in a ziplock bag for at least 2 hours to overnight (this marinade can be used for london broil or filet mignon as well).

2. take meat out of fridge 20min prior to cooking, to take the chill off.

3. barbecue 10min on each side, in 5min increments or roast in a roasting pan or on a rack in a shallow pan.

4. cook at 350, 30min/lb or until meat thermometer registers 155* or follow directions on package.

5. cover with foil and let stand 15min before carving.

sauce

1. saute onions in butter.

2. add mushrooms and cook until browned.

3. add sherry and sour cream, stirring until well mixed and sour cream is warm, but not boiling.

4. spoon over meat.

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