Community Recipe
from [CNewling]
Pork Medallions with Porcini Mushroom Sauce

Pork Medallions with Porcini Mushroom Sauce

Water used to reconstitute the mushrooms becomes a flavorful broth. Serve with steamed carrots, squash, and zucchini. From Cooking light

  • Yield: 4 servings


  • 1 1/2 cup(s) (1 1/2 oz) dried porcini mushrooms
  • 1 1/2 cup(s) boiling water
  • 1 pound(s) pork tenderloin cut crosswise into 8 pieces
  • 1 teaspoon(s) freshly ground black pepper
  • 1 teaspoon(s) fresh rosemary minced
  • 3/4 teaspoon(s) salt
  • 1 clove(s) garlic crushed
  • 2 teaspoon(s) olive oil
  • 1 teaspoon(s) butter
  • 3/4 cup(s) red onion diced
  • 1/2 cup(s) dry Marsala or Madeira
  • 1 cup(s) 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. 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; saute 30 seconds. Add pork; cook for 2 minutes on each side. Remove from pan. Add diced onion to pan; saute for 5 minutes or until tender. Add chopped mushrooms and Marsala, and cook for 1 minutue. 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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Pork Medallions with Porcini Mushroom Sauce recipe