Pork Tenderloin With Marsala Mushroom Sauce

• 1 package (1/2 ounce) dried chanterelle mushrooms
• 1/2 cup hot water
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon dried sage leaves
• 1/2 teaspoon dried savory
• 1/2 teaspoon garlic powder
• 3/4 teaspoon salt, divided
• 1/4 teaspoon pepper
• 2 pork tenderloins (3/4 pound each)
• 3 tablespoons canola oil, divided
• 1/2 pound sliced baby portobello mushrooms
• 1/2 pound sliced fresh button mushrooms
• 4 ounces pearl onions, trimmed and peeled
• 1 cup marsala wine
• 1 cup chicken broth
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• Minced fresh parsley, optional

1. In a small bowl, combine dried mushrooms and hot water; set aside. In another bowl, combine the dried herbs, garlic powder, 1/4 teaspoon salt and pepper. Sprinkle over pork.
2. In a large skillet, brown tenderloins in 2 tablespoons oil on all sides. Remove from pan and keep warm.
3. In the same skillet, saute the sliced mushrooms and onions in the remaining oil until mushrooms are browned. Add the wine, broth and remaining salt. Drain chanterelle mushrooms; add to the pan. Bring to a boil. Reduce heat; add pork.
4. Cover and cook for 15-20 minutes or until a thermometer reads 145u0b0. Remove pork and let stand for 5 minutes before slicing.
5. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
6. Slice pork and serve with sauce. Garnish with parsley if desired.

chanterelle mushrooms, water, parsley flakes, marjoram, rosemary, sage, garlic, salt, pepper, pork, canola oil, baby portobello mushrooms, mushrooms, pearl onions, marsala wine, chicken broth, cornstarch, cold water, fresh parsley

Taken from www.tasteofhome.com/recipes/pork-tenderloin-with-marsala-mushroom-sauce/ (may not work)