Source: dLife

Thin slices of pork tenderloin topped with a Marsala wine sauce.

Servings

0.25 cup Marsala wine
2 tbsp red wine
2 tbsp chicken broth
1.5 tsp tomato paste
6 oz pork tenderloin
1 cooking spray
2 medium garlic cloves , minced
2.5 cup fresh mushrooms , sliced
1 parsley sprigs , snipped
1 cup cooked long grain brown rice (or low carb noodles, optional)

1 Combine Marsala, red wine, broth, and tomato paste in a small bowl. Set aside.
2 Trim fat from meat and cut meat diagonally into 1/4 inch slices.
3 Coat a large nonstick skillet with cooking spray. Heat over medium heat. Add meat to skillet. Cook for 3 to 4 minutes or until meat is slightly pink in center.
4 Remove meat from skillet. Cover and keep warm.
5 In the same skillet, cook garlic in hot oil over medium heat for 1 minute. Add Marsala mixture to garlic in skillet.
6 Stir in mushrooms and bring to a boil. Reduce heat. Cook uncovered for about 5 minutes.
7 Return meat to skillet and heat through.
8 Place the meat on dinner plates. Top meat with mushroom mixture and sprinkle with parsley. If desired, serve with hot cooked rice or noodles.