Servings: 4, Serving Size: About 3 oz pork
Ingredients
- 1½ cups (1.5 oz) dried porcini mushrooms
- 1½ cups boiling water
- 1 lb pork tenderloin, trimmed and cut crosswise into 8
pieces
- 1 tsp freshly ground black pepper
- 1 tsp minced fresh rosemary
- ½ tsp salt
- 1 garlic clove, crushed
- 2 tsp olive oil
- 1 tsp butter
- ¾ cup red onion, diced
- ½ cup dry Marsala or Madeira wine
- 1 cup fat-free, less-sodium chicken broth
- Fresh rosemary sprigs, optional
Directions
Combine mushrooms and 1½ 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 two sheets of heavy-duty
plastic wrap, and pound to ½ inch thickness using a meat mallet
or small heavy skillet. Sprinkle both sides with pepper.
Combine rosemary, salt, and crushed garlic in a small bowl.
Mash with 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 1½ 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.
Nutrition Analysis per Serving
- Calories: 270
- Fat: 8 g
- Carbohydrate: 13 g
- Protein: 28 g
- Sodium: 300mg (612 according to Cooking
Light)
- Food Groups: 1 vegetable, 3 protein, 1
fat
Source: Cooking Light, May 2006
