The Roast Pork Tenderloin with a mushroom sauce is a recipe with a marinade applied before cooking:
Marinade applied to 3X3/4 lb pork tenderloins 2 to 24 hours before roasting
1/4c oil
2 Tbsp white wine vinegar
2 Tbsp fresh rosemary (or 2 tsp dry)
1/2 tsp salt
1/4 tsp pepper
Roast at 400 F until internal temp is 160 F (20-25 minutes)
let rest briefly
The marinade helps the rosemary stick to the pork tenderloin during roasting
Mushroom sauce:
2 Tbsp butter in the pan to saute
1/2 leek sliced
2 cloves minced garlic and
2 cups sliced mushrooms
Add and to bring to a boil:
2 Tbsp dry sherry
1 Tbsp Dijon mustard
2 tsp worcestershire sauce
Remove from heat and add:
1 cup sour cream
1/4 tsp salt
1/8 tsp pepper
Then put on low heat and warm till heated through.
Add mushroom sauce to pork when served.
Wine match: pinot noir, preferably an earthy burg with good acidity.