| 1. |
Slice pork into 8 crosswise pieces. |
| 2. |
Press each pork tenderloin slice to 1-inch thickness. |
| 3. |
Heat margarine in large heavy skillet over medium-high heat. Brown pork quickly, about 1 minute on each side. Remove from heat. |
| 4. |
Place cooked pork slices on serving plate, reserving drippings. Keep warm. |
| 5. |
Add mushrooms, onion, rosemary, celery salt, pepper and garlic to reserved drippings in skillet. |
| 6. |
Cook over low heat about 2 minutes, stirring frequently. |
| 7. |
Add sherry; stir to blend. Return pork slices to skillet; spoon mushroom mixture over slices. Cover and simmer 3-4 minutes. |
| 8. |
Place pork slices and mushrooms mixture on serving plate. Garnish with sprigs of fresh rosemary and fresh mushrooms caps, if desired. |
