Justin's Roasted Pork Tenderloin With Shiitake Cabernet Reduction

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For the pork:

1 one-pound pork tenderloin

chopped fresh herbs - basil, rosemary, thyme, orgegano

1 clove fresh chopped garlic

Extra virgin olive oil

salt and freshly ground pepper

For the sauce:

1/2 cup cabernet sauvignon

1 teaspoon sugar

1 tablespoon butter

10 - 15 Shiitake mushrooms, chopped

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