Pork Medallions With Porcini Mushroom Sauce

• 1 1/2 cups (1 1/2 ounces) dried porcini mushrooms
• 1 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 garlic clove, crushed
• 2 teaspoons olive oil
• 1 teaspoon butter
• 3/4 cup diced red onion
• 1/2 cup dry Marsala or Madeira
• 1 cup fat-free, less-sodium chicken broth
• Fresh rosemary sprigs (optional)

1. 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.
2. 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.
3. 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; saute 30 seconds. Add pork; cook for 2 minutes on each side. Remove from pan. Add diced onion to pan; saute 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. Garnish with rosemary sprigs, if desired.

porcini mushrooms, boiling water, pork tenderloin, freshly ground black pepper, fresh rosemary, salt, garlic, olive oil, butter, red onion, marsala, chicken broth, rosemary

Taken from www.myrecipes.com/recipe/pork-medallions-with-porcini-mushroom-sauce (may not work)