Tuesday, April 24, 2012

Pork Marsala with Mushrooms and Sage

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 soufflĂ©s our paranormal romance writer made for dessert!

PORK MARSALA WITH MUSHROOMS AND SAGE
2 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.

4 comments:

  1. All I can say is yum and yum! I was fortunate to sample both delicacies last night, thank you ladies!

    -Dave D

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  2. The bread you brought was delicious, Dave. 'Twill make great croutons some day!

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  3. Yum! My mouth is watering. Such a lovely presentation too. I have an idea! Invite me to your writing group??? We meet at the library. Once in awhile someone will pass out some gum or mints...sigh.

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  4. We meet almost every Monday night, Janet. Come on by! All you have to do is have your "homework" delivered to everyone by the previous Thursday, and maybe bring a bottle of wine or loaf of bread. New Hampshire isn't that far from you! :-)

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