Pork Medallions With Porcini Mushroom Sauce

By shauna

Ingredients

• 11/2 C. ( 11/2 oz. ) Dried Porcini Mushrooms
• 11/2 C. Boiling Water
• 1 Pork Tenderloin, trimmed & cut crosswise into 8 pieces
• 1 tsp. Freshly Ground Black Pepper
• 1 tsp. Fresh Rosemary, minced
• 3/4 tsp. Salt
• 1 Garlic Clove, minced
• 2 tsp. Olive Oil
• 1 tsp. Butter
• 3/4 C. Red Onion, diced
• 1/2 C. Dry Marsala or Madeira
• 1 C. Chicken Broth

Details

Servings 4

Preparation

Step 1

Combine mushrooms & 11/2 C. boiling water in a bowl. Cover & let stand 30 min. or till tender. Drain in a colander over a bowl, reserving 1 C. liquid. Finely chop mushrooms. Place each piece of pork between 2 sheets of plastic wrap, & pound to 1/2-in. thickness, using a meat mallot. Sprinkle both sides with pepper. Combine rosemary, salt & garlic in a sm. bowl, mash with a fork into a paste. Heat olive oil & butter in lg. non-stick skillet over med-high heat. Add garlic paste; saute for 30 seconds. Add pork; cook for 2 min. on each side. Remove from pan. Add diced onion to pan, saute for 5 min. or till tender. Add chopped mushrooms & marsala & cook for 1 min. Add reserved mushroom liquid & broth; bring to a boil. Cook till reduced to 11/2 C. ( about 10 min. ) Reduce heat to med-low. Return pork to pan; cook 3 min. or till thoroughly heated. Garnish with rosemary sprigs, if desired. Serve.