Pork Medallions with Porcini Mushroom Sauce

Pork Medallions with Porcini Mushroom SauceRecipe
Becky Luigart-Stayner
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.


4 servings (serving size: 2 pieces pork and 1/3 cup sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 269
Caloriesfromfat 25 %
Fat 7.6 g
Satfat 2.2 g
Monofat 4 g
Polyfat 0.9 g
Protein 28.2 g
Carbohydrate 13.2 g
Fiber 2.5 g
Cholesterol 76 mg
Iron 4 mg
Sodium 612 mg
Calcium 28 mg


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)


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.