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