Pork tenderloin with mushrooms recipe

Ingredients

• ¼ cup olive oil
• 1 tsp marjoram
• 1 tsp basil
• 1 tsp thyme
• 4 minced garlic cloves
• 3 lb pork tenderloin
• 1/3 cup brandy
• ¼ cup white wine
• 2 chopped large Portabella mushrooms
• ¼ cup softened butter
• ½ cup heavy cream
• Salt and pepper to taste

1. Combine the olive oil with the herbs.
2. Place the pork in a dish and pour the olive oil over the meat.
3. Refrigerate for 4 hours.
4. Preheat the oven to 400 degrees.
5. Heat a skillet and brown the marinated pork on all sides for 5 minutes.
6. Transfer the pork loin to a baking dish.
7. Place the dish in the oven and cook for 20 minutes. Set aside and keep warm.
8. Add the brandy and wine and a cup of boiling water in a pan.
9. Bring to a boil and cook for 10 minutes, until most of the liquid has evaporated.
10. Add the mushrooms and butter and cook for 5 minutes.
11. Stir in the heavy cream and keep stirring for 2 minutes.
12. Season the sauce with salt and pepper.
13. Slice the pork loin and drizzle with the sauce.