Ingredients:
2 pork tenderloins, cleaned of silver skin, tail end removed
2/3 tablespoon butter
1 1/3 cups assorted fall mushrooms (morels, shiitakes)
1 1/3 tablespoons white wine
1/8 cup shallots
2/3 teaspoon chopped thyme
1/8 cup bread crumbs
salt and pepper to taste
For the Marinade:
1 cup extra virgin olive oil
2 tablespoons Worcestershire sauce
1/4 cup balsamic vinegar
1/4 cup white wine
1 teaspoon cayenne pepper powder
2 teaspoon cracked black pepper
2 tablespoon soy sauce
1/4 cup thyme
Cooking Instructions:
Serving Size: 3 – 4 slices
Nutrition Information:
Calories: 300
Fat: 11 g
Protein: 41 g
Sodium: 374 mg
Carbohydrate: 6 g
Fiber: 0 g
Saturated Fat: 4g