Pork with Burgundy Mushroom Sauce

UPDATED POST & RECIPE! Please follow the link to the updated recipe.

I recently reworked a recipe I found on The Pioneer Woman from Steak with Burgundy Mushroom Sauce to Pork with Burgundy Mushroom Sauce. It turned out well. There was something missing from the sauce though, perhaps some sugar? I will try it too refine it and report back! Below is the altered recipe. Please check out the original recipe from The Pioneer Woman.



Ingredients
8 small pork tenderloin cutlets
½ cups Butter
1 pound White Mushrooms, Sliced
4 cloves Garlic, Minced
3 whole Green Onions, Sliced
1-½ cup Red Wine: Burgundy, Merlot, Cab, Etc.
Salt And Pepper, to taste

Preparation Instructions
In a large skillet, melt butter over high heat. Throw in mushrooms, garlic, and green onions and cook, stirring occasionally until mushrooms are nice and golden. Pour in wine and stir, scraping bottoms of the pan. Allow to cook for several minutes or until liquid is reduced by at least half. Don’t be afraid to splash in a little more wine if needed. Fry a pork in a separate skillet till cooked. Spoon mushrooms sauce over the top.