*These are not "exact" recipes, but "inspired" by these episodes
6 ounce pork tenderloin
1 tsp salt
1 tsp pepper
1/2 tsp rosemary, finely minced
1 tsp olive oil
1/4 cup of portobello mushrooms,
1 Tbs, butter
1 tsp of thyme, finely minced
1/4 dry red wine
Preheat oven to 400 degrees.
In an oven safe pan, heat olive oil over medium high heat. Use a paper towel to dry the pork tenderloin, then discard the towel.
Season pork tenderloin with salt, pepper and rosemary. Carefully place the pork in the pan, and sear all sides of the pork, 1 minutes on each side, for a total of 4-5 minutes in the pan, regularly turning the pork over to get as equal of a sear as possible. When all sides of the pork are seared, add the mushrooms and put the pan in the oven and cook for 5-8 more minutes.
Carefully, using hot pads, remove pork and mushrooms and and set aside to rest or begin plating. Return the pan to the stove and heat again, and add the red wine and thyme. Bring this to a light simmer until wine is reduced by half. Turn off heat, add the butter and stir all together. Use this sauce to pour over the pork and mushrooms.