A world-renowned weight-loss program established in 1969
Published: Oct. 23, 2007
Updated: June 28, 2011
Servings: 4, Serving Size: About 3 oz pork
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.
Source: Cooking Light, May 2006