the pork tenderloin from the other day made fabulous leftovers tonight:

2 cipoline onions, minced
4 new garlic cloves, minced
olive oil to sauté above onions
6 mushrooms, sliced
butter and oil to wilt the mushrooms

2 tbsp white wine (i used pinot gris)
combine all and reduce until liquid has all but gone

cut what is left from the tenderloin into half inch bits. stir into the mushroom mix and serve.
add some small amount of sugared red currants (it is the season)