1 medium shallot, finely chopped
1 pork tenderloin (about 1 lb)
1/4 teaspoon kosher salt
1/4 teaspoon pepper
2 tablespoons canola oil
1/2 cup Marsala wine
8 oz pre-sliced baby portabellas
2 cups beef stock
1/2 cup maple syrup
3 sprigs fresh rosemary
•Season pork with salt and pepper (wash hands).
1.Preheat large sauté pan on medium-high 2-3 minutes. Place oil in pan, then add pork; cook 4-5 minutes, turning occasionally, or until well browned. Remove pork from pan; cover to keep warm.
2.Remove pan from heat and add Marsala. Stir in mushrooms and shallots; cook and stir 2-3 minutes or until wine has completely evaporated.
3.Stir in beef stock, syrup, and whole rosemary sprigs. Return pork to pan; cover and cook 10-12 minutes, turning pork occasionally, or until pork is 145°F. (Remove pork from pan; transfer to cutting board. Let pork stand 5-10 minutes before slicing.)
4.Continue to cook sauce 4-5 more minutes or until thickened. Slice pork into 1-inch-thick slices; top with mushroom sauce and serve.
1 (24-oz) bag Dutch baby potatoes
2 tablespoons water
4 tablespoons unsalted butter
Juice of 1 lemon
1 teaspoon Everglades seasoning
•Preheat oven to 450°F. Coat baking sheet with cooking spray.
•Cut potatoes in half; place in microwave-safe bowl with water.
1.Cover potatoes and microwave on HIGH 7-8 minutes or until tender. Cut butter into small pieces; set aside.
2.Squeeze juice of lemon over potatoes; stir in butter and seasoning. Spread potatoes in single layer on baking sheet. Bake 10-12 minutes, stirring occasionally, or until golden. Serve.