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Phoenix, Arizona, United States
The most important thing in my life is my family. I love my dear husband and 4 wonderful children (ages 11 through 18). I am a stay-at-home mom (my dream job!). Some of my favorite things to do include cooking (and eating!), photography, reading, piano, flute, watching my favorite TV shows, swimming, traveling, and most recently...using the rip stick with my kids. I would love to attend culinary school someday & fit my love of photography in with that somehow. My dream vacation is Italy - something I was recently blessed to experience! I'd love to return and see more of that beautiful and DELICIOUS country! My days are usually full of running kids to and from activities - scouts, sports, music and church. Sometimes I have to remind myself to breathe, but I absolutely LOVE my crazy life and the people I am lucky enough to share it with!

Friday, April 9, 2010


1 1/3 pounds pork tenderloin, trimmed of excess fat and thin silver skin
Salt and freshly ground pepper to taste
1/4 cup all-purpose flour
2 tablespoons olive oil, as needed
3 tablespoons unsalted butter, divided
10 ounces brown cremini (baby portobello) mushrooms, sliced
1/4 cup finely chopped shallots
l/2 teaspoon dried sage
1/2 teaspoon crumbled dried rosemary
1/2 cup dry marsala (or marsala cooking wine)
1 cup reduced-sodium beef broth

Cut the pork tenderloin crosswise into 1/2-inch-thick slices. Lightly pound the slices with a meat pounder or rolling pin until they are about 1/3 inch thick. Season the pork with salt and pepper.

Place the flour in a shallow bowl. Heat the oil in a large skillet over medium-high heat. Dip the pork slices in the flour to coat and shake off the excess flour. Add to the skillet and cook, turning once, just until browned on both sides, about 3 minutes. Transfer the pork to a plate.

Wipe out the skillet with paper towels. Heat 2 tablespoons butter over medium heat. Add the mushrooms and cook, stirring often, until they give off their juice and it evaporates, about 6 minutes. Add the shallots, sage, and rosemary and cook until the shallots soften, about 1 minute. Add the marsala and broth, and bring to a boil. Return the pork to the skillet and cook, turning the pork, until the liquid is slightly thickened, about 2 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter. Season with salt and pepper.
Serve hot.


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