1 1/2 cups (1 1/2 ounces) dried porcini mushrooms 2 cups boiling water 1 (1-pound) pork tenderloin, trimmed and cut crosswise into 8 pieces
1 tsp freshly ground black pepper
1 tsp minced fresh rosemary
3/4 tsp salt
1 garlic clove, crushed
2 tsp olive oil
3/4 cup diced red onion
1/2 cup dry Marsala or Madeira (optional)
Fresh rosemary sprigs (optional)
Combine mushrooms and 2 cups boiling water in a bowl. Cover and let stand 30 minutes or until tender. Drain in a colander over a bowl, reserving 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. Combine rosemary, salt, and crushed garlic in a small bowl; mash with a 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 and cook for 5 minutes on each side, or till done. Remove from pan and place in a 2 quart casserole dish.. 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; bring to a boil and cook until reduced to 1 1/2 cups (about 10 minutes). Pour mushroom mixture over pork in casserole dish. Dried mushrooms keep for up to six months in an airtight container. Water used to reconstitute the mushrooms becomes a flavorful broth. Serve over a bed of rice with steamed carrots, squash,or zucchini on the side.
Yield: Yield: 4 servings