Dried mushrooms keep for up to six months in an airtight container. Water used to reconstitute the mushrooms becomes a flavorful broth. Serve with steamed carrots, squash, and zucchini.
1 1/2 cups (1 1/2 ounces) dried porcini mushrooms
1 1/2 cups boiling water
1 (1-pound) pork tenderloin, trimmed and cut crosswise into 8 pieces
1 teaspoon freshly ground black pepper
1 teaspoon minced fresh rosemary
3/4 teaspoon salt
1 garlic clove, crushed
2 teaspoons olive oil
1 teaspoon butter
3/4 cup diced red onion
1/2 cup dry Marsala or Madeira
1 cup fat-free, less-sodium chicken broth
Fresh rosemary sprigs (optional)
How to Make It
Combine mushrooms and 1 1/2 cups boiling water in a bowl. Cover and let stand 30 minutes or until tender. Drain in a colander over a bowl, reserving 1 cup liquid. Finely chop mushrooms.
Place each piece of pork between 2 sheets of heavy-duty plastic wrap, and pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Sprinkle both sides of pork with pepper.
Combine rosemary, salt, and crushed garlic in a small bowl; mash with a fork into a paste. Heat olive oil and butter in a large nonstick skillet over medium-high heat. Add garlic paste; sauté 30 seconds. Add pork; cook for 2 minutes on each side. Remove from pan. Add diced onion to pan; sauté for 5 minutes or until tender. Add chopped mushrooms and Marsala, and cook for 1 minute. Add reserved mushroom liquid and broth; bring to a boil. Cook until reduced to 1 1/2 cups (about 10 minutes). Reduce heat to medium-low. Return pork to pan; cook 3 minutes or until thoroughly heated. Garnish with rosemary sprigs, if desired.
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