With our resident vegetarian absent, I decided to try this French-inspired meat dish for our writers' meeting last night. It was delicious—and I hope to obtain the recipe for the chocolate soufflés our paranormal romance writer made for dessert!
PORK MARSALA WITH MUSHROOMS AND SAGE2 lbs. pork tenderloin
1 Tbs. rosemary or vegetable oil
4 Tbs. unsalted butter
2-3 shallots, minced
3-4 garlic cloves, minced
½ lb. sliced white mushrooms
2 Tbs. fresh sage, chopped
2 Tbs. flour
1 cup beef broth
1 cup chicken broth
1 cup Marsala wine
Salt and freshly ground black pepper
1. Trim pork of fat and silverskin. Slice into 1½ inch pieces. Heat the oil in a nonstick frying pan and brown the pork quickly. Remove from pan.
2. Heat butter in pan. Add shallots and stir until soft, about 3 minutes. Add garlic and sage. Stir 1 minute. Add mushrooms and sauté until they start to color and give off their juices, about 6 minutes.
3. Add flour to mushrooms. Cook, stirring, 2 minutes. Stir in broths and wine. Bring to a boil.
4. Return pork to pan. Season to taste with salt and pepper. Reduce heat and simmer, covered, 45-50 minutes. Serves 4-6.