Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 md Garlic clove(s) -(3/4 lb ea)
-coarsely chopped 1 1/2 c Port wine
2 c Parsley, coarsely chopped 1/2 c Balsamic vinegar
Grated zest of 3 lemons 1/2 c Dried currants
2 ts Lemon juice 1 c Heavy cream
2 tb Olive oil 1 tb Butter
2 ts Salt 1/2 lb Mushroom caps
1 ts Pepper -cleaned and stemmed
2 Pork tenderloins

1. In a food processor combine first 7 ingredients. Process for about
30 seconds to make a coarse paste.

2. Rub paste over pork. Place meat in a plastic bag and refrigerate at
least 8 hours or overnight.

3. Preheat oven to 375F. Place pork on a rack in a shallow roasting
pan. Roast for about 30 minutes or until the thermometer reads 160.

4. Meanwhile, bring the port wine and vinegar to a boil and pour over
the currants. Let stand off heat for about 15 minutes to plump up
currants.

5. Add heavy cream to the port mixture and cook over medium heat for
about 15 minutes until reduced by half.

6. Meanwhile, saut the mushroom caps quickly in the butter over high
heat for about 3 minutes.

7. Slice pork into 3/4-inch slices and arrange on a heated platter.
Spoon sauce over pork and garnish with the mushroom caps.

Food and Wine July 1995
Submitted By DIANE LAZARUS On 08-18-95

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