My occasional dinner guests ask me, “How did you learn to cook like this?” The answer is simple: I am blessed with a Sweet Lady Wife who is a willing Guinea pig. For every dish that is a ‘keeper’ there are dozens I never prepare again.
This is one of those dishes that is not only good-tasting, it is also photogenic. It is from Rustic Italian by Domenica Marchetti, a Williams-Sonoma book. Several recipes in it have made it to my ‘keeper list’.
Pork Scaloppine with Marsala-Porcini Sauce
1 oz dried porcini mushrooms
1 tablespoon unsalted butter
1 tablespoon olive oil
1 garlic clove
1 teaspoon chopped fresh rosemary
1 pork tenderloin, approximately 1.5 pounds
1 medium red onion
1 teaspoon salt
1/4 cup Marsala wine
1/2 cup chicken broth
Soak the porcini mushrooms in boiling water for 30 minutes. Drain the mushrooms over a fine-meshed sieve lined with a paper towel or coffee filter, reserving the liquid. Chop the mushrooms and set them aside. Crush the garlic clove in a garlic press.
Combine the garlic, 1 teaspoon salt, and the chopped rosemary in a small bowl. Cut the pork tenderloin crosswise into pieces about 3/4 inch thick.
Add the butter and olive oil to a saute pan over medium-low heat and melt the butter. When the butter begins to sizzle add the garlic-salt-rosemary mixture.. Stir and cook about 2 minutes until the garlic is fragrant.
Arrange the pork tenderloin pieces in the pan, add a few grinds of pepper, raise the heat to medium-high and cook until lightly browned on the bottom side. Turn and cook until lightly browned on the other side and cooked through. Remove them from the pan and keep them warm.
Add the onion to the pan. Cook, stirring often until the onions begin to soften, 3-4 minutes. Add the reserved mushrooms. Raise the heat to high and pour in the wine. Deglaze the pan. Let the wine reduce for a minute or so then add the mushroom broth and chicken broth. Let the reduce by about half.
Spoon the sauce over the pork and serve.