Ingredients

• 1 medium shallot
• 1 pork tenderloin (about 1 lb)
• ¼ teaspoon kosher salt
• ¼ teaspoon pepper
• 2 tablespoons canola oil
• 1 cup Marsala wine (or beef broth)
• 8 oz sliced fresh baby portabella mushrooms
• 2 cups reduced-sodium beef broth
• ½ cup maple syrup
• 3 sprigs fresh rosemary

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Chop shallot. Season pork with salt and pepper (wash hands).
2. Place oil in pan, then add pork; cook 4–5 minutes, turning occasionally, until well browned. Remove pork from pan and cover to keep warm.
3. Remove pan from heat and add wine. Place back on heat and stir in mushrooms and shallots; cook and stir 2–3 minutes until wine is reduced by about one-half.
4. Stir in broth, syrup, and rosemary sprigs. Return pork to pan; cover and cook 10–12 minutes, turning pork occasionally, until pork is 145°F. Remove pork from pan, transfer to cutting board, and let rest 5–10 minutes before slicing.
5. Continue to cook sauce 4–5 more minutes until thickened; remove rosemary sprigs. Cut pork into 1-inch-thick slices, top with mushroom sauce, and serve.

Ingredients

• Cooking spray
• 12 oz baby gold potatoes
• 2 tablespoons water
• ¼ cup unsalted butter
• 1 lemon, for juice
• ½ teaspoon seasoned (or kosher) salt

Steps

1. Preheat oven to 450°F. Coat baking sheet with spray. Cut potatoes in half; place in microwave-safe bowl with water.
2. Cover potatoes and microwave on HIGH 7–8 minutes until tender. Cut butter into small pieces.
3. Drain potatoes. Squeeze juice of lemon over potatoes; stir in butter and salt. Spread potatoes in single layer on baking sheet; bake 10–12 minutes, stirring occasionally, until golden. Serve.