Title: Chef stewart webb's roast pork tenderloin
 Categories: Pork, Chefs, Dkuhnen msn
      Yield: 10 Servings
 
      4    Pork tenderloins
      1 ts Chopped garlic
      1 c  Olive oil
      4    Sprigs fresh rosemary
      1 tb Cracked black Pepper
     10 lg Portobello mushrooms, sliced
      6 c  Beef broth
      1    Sprig thyme
      2 tb Butter
           Salt and pepper
 
  Place tenderloin in olive oil with garlic, half the rosemary and
  cracked pepper.  Marinate between four and 24 hours in the fridge.
  Remove tenderloin and drain. Preheat heavy skillet, sear pork on all
  sides, add mushrooms and place in shallow roasting pan and bake at
  350F for 15-20 minutes.  In saucepan, reduce beef stock with herbs to
  half volume. Season with salt and pepper and whisk in butter. Check
  seasoning to taste. Remove pork from oven, slice across bias and
  place slices on a plate. Cover with sauce, then top with mushrooms.
  From Chef Stewart Webb, caterer to the stars, By Davids', Concord,
  Ontario.