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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This was a decent recipe but not fabulous. I did use pork chops instead of medallions but that shouldn't have made a difference in flavor. I thought it was just missing the mark but has potential. It smelled fantastic while cooking. I might bump up the garlic and rosemary next time and maybe a tad more marsala.
I seldom use mushrooms, as I didn't care for them growing up. However, I was quite pleased with this recipe. My husband loved it and ate the leftovers straight out of the tupperware the next day for lunch. This recipe would certainly be appropriate for company and a good bit of the prep could be done ahead of time.
We had this delicious dish as our Christmas dinner! It was wonderful! I used fresh mushrooms instead of dried mushrooms, so I sauteed them instead of putting the dry mushrooms in water. Then I used chicken broth instead of reserved mushroom liquid. It worked very well.
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