We were trying to figure out what to make for dinner on Monday evening with 2 big containers of fresh mushrooms that we had leftover from the Super Bowl appetizers and I came across a recipe from Cooking Light that looked like it would be easy enough to adapt.
Ingredients
- 1/4 cups dried porcini mushrooms
- 8 ounces fresh mushroom (button, portobello, cremini etc.)
- 1/2 cups boiling water
- 1 (1-pound) pork tenderloin, trimmed and cut crosswise into 8 pieces
- 1 teaspoon freshly ground black pepper
- 1 teaspoon minced fresh rosemary
- 3/4 teaspoon salt
- 1 shallot, finely chopped
- 2 teaspoons olive oil
- 1 teaspoon butter
- 1/4 cup diced onion
- 1/2 cup dry Marsala
- 1 cup fat-free, less-sodium chicken broth
Directions
Combine mushrooms and 1 1/2 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 2 sheets of heavy-duty plastic wrap, and pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Sprinkle both sides of pork with pepper.
Heat olive oil and butter in a large nonstick skillet over medium-high heat. Add shallot, rosemary and salt; 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 1 1/2 cups (about 10 minutes). Reduce heat to medium-low. Return pork to pan; cook 3 minutes or until thoroughly heated.
I love mushroom and could eat this them everyday, this made a great “fancier” dinner for 3. It did take a bit longer than I would normally spend cooking a weeknight meal but the flavors were really good!
For side dishes had a salad made with arugula, red leaf lettuce, watermelon radish, red pepper, jicama, goat cheese, blueberries and pistachios with a Sweet Lemon dressing and some simple roasted cauliflower, beets and parsnips.
A pretty gourmet dinner for a Monday evening!
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