Pork With Marsala and Rosemary

By arthurlemay

Ingredients

• 5-6 dried porcini mushrooms
• 6 slices center-cut pork loin
• 3 tablespoons balsamic vinegar
• salt and pepper to taste
• 2 tablespoons butter
• 5 sprigs rosemary
• 8 cloves garlic
• 3 tablespoons Marsala wine

Details

Servings 3
Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

place the dried mushrooms in a bowl of warm water and let them soak for 15-20 minutes, or until soft. Drain, reserving 1/4 cup of the soaking liquid. Set aside.

In a small pan, boil the garlic in a little water for 7 minutes. Drain and set aside.

Brush the pork slices with vinegar on both sides (you might not use all of it) and season with salt and pepper.

Melt the butter in a large skillet over medium-high heat.Place the pork in the heated skillet and saute for 2-3 minutes on each side, or until golden brown. Remove from pan and set aside.

To the skillet, add rosemary, mushrooms with reserved soaking liquid, garlic, Marsala and any remaining vinegar. Simmer for 3 minutes.

Place the pork on warmed plates and pour sauce over the meat. Serve with mashed potatoes or rice.