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Submitted by: Carrie O’Shea from Marina Del Rey, CA
Originally shared on the web 03/24/2011

1 T. butter
1-lb. pork tenderloin, cut into 8 1-inch-thick slices
1 c. sliced mushrooms
2 T. onion, finely chopped
1-1/2 T. fresh rosemary, chopped
1 clove garlic, minced
salt and pepper to taste
1 T. cooking sherry or apple juice
Garnish: fresh rosemary sprigs

Melt butter in a heavy skillet over medium-high heat. Brown pork slices quickly, about one minute on each side. Remove pork to a serving plate, reserving drippings in skillet. Add remaining ingredients except sherry or juice and garnish to skillet. Cook and stir over low heat for several minutes, until mushrooms and onion are almost tender. Stir in sherry or juice. Return pork to skillet; spoon mushroom mixture over pork. Cover; simmer 3 to 4 more minutes. Garnish with sprigs of rosemary. Serves 4.