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Place pork tenderloin in a ziploc bag. Whisk together 1/4 cup olive oil and 1/4 cup balsamic, fresh rosemary, salt and pepper. Pour over pork and seal bag. Refrigerate up to 1 hour to marinate.
Preheat grill. Remove pork from bag and grill until internal temperature reaches 155 degrees, rotating two times. Meanwhile, in a medium sauté pan, heat remaining olive oil. Add mushrooms and sauté until turning brown. Add onion and continue cooking until lightly browned. Add remaining balsamic, wine and agrodolce. Continue to simmer until liquid is 1/2 the volume.
When the meat is done grilling, allow to rest 5 minutes then slice against the grain. Pour mushroom sauce overtop before serving.
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