Servings: 4

1 pound pork tenderloin 1 pound pork tenderloin
1 Tablespoon extra-virgin olive oil 1 Tablespoon extra-virgin olive oil
1 Tablespoon dried thyme 1 Tablespoon dried thyme
½ teaspoon ground black pepper ½ teaspoon ground black pepper
3 Tablespoons butter 3 Tablespoons butter
4 cloves minced garlic (1 Tablespoon) 4 cloves minced garlic (1 Tablespoon)
1 finely chopped shallot (3 Tablespoons) 1 finely chopped shallot (3 Tablespoons)
1 8-oz. package baby bella mushrooms, quartered 1 8-oz. package baby bella mushrooms, quartered
½ cup Marsala wine ½ cup Marsala wine
½ cup heavy cream ½ cup heavy cream

Preheat oven to 425 degrees.
Rub thyme and pepper evenly over pork tenderloin. Add olive oil and pork tenderloin to 6 quart Dutch oven. Heat on med/high over stovetop cooking the pork 3 minutes on each side. Remove pork and set aside.
Add butter, garlic, and shallots to Dutch oven; sauté 1 to 2 minutes.
Add mushrooms; sauté 2 to 3 minutes.
Add Marsala wine; sauté 2 to 3 minutes until wine reduces.
Remove from heat. Stir in heavy cream. Add pork back to Dutch oven and turn it over coating all sides of the pork with the sauce.
Cover and bake 25 minutes.