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: gastronomy
Roasted pork tenderloin and mushroom marsala
The Washington Post
This one-pot dish has the flavor profile of classic veal
Marsala but requires less prep work.
It can be made with any type of mushrooms: oyster,
portobello and tree ear varieties are particularly good
here. Serve with steamed asparagus, roasted Brussels
sprouts or sauteed summer squash and rice.
Using a large shallow nonstick braiser works best here,
but a roasting pan or a deep saucepan that's ovenproof
also can be used.
Ingredients:
● 1 tbs olive or veg. oil, 2 tbs un-salted butter,
salt, ground black pepper, 1 ½ to 2 lbs pork tenderloins,
trimmed of silverskin and excess fat, 1 lb assorted
mushrooms, stemmed and cut into bite-size chunks, 1
medium onion, cut into ¾ -in chunks, ½ cup dry Marsala (Sicilian
dessert wine), ½ cup low-sodium or homemade chicken
broth, 2 tbs finely chopped flat-leaf parsley leaves.
Directions:
Preheat the oven to 375 degrees. Heat the oil and 1
tablespoon of the butter over medium heat in a large
braiser, deep saucepan or heavy roasting pan large
enough to hold all the ingredients.
Season the trimmed tenderloins all over with salt and
pepper, then add to the pan. (If the tenderloins are a
little long for the pan, cut them in half crosswise.)
Cook for 6 to 7 minutes, turning the tenderloins halfway
through, so that they are browned on the bottom and top.
Use tongs to transfer them to a large plate. Return the
pork tenderloins to the pan, which will be a little
crowded, then place the pan in the oven and roast for
about 20 minutes, until the internal temperature of the
tenderloins registers 160 degrees.
Return the pan with the mushrooms and onions to the
stove over medium-high heat. Cook for 3 to 4 minutes,
until the pan juices have almost evaporated. Add the
Marsala and broth; cook for 3 to 4 minutes, until the
liquid has reduced by half.
Cut the remaining tablespoon of butter into several
small pieces and add to the pan in several additions,
stirring as the butter melts. Taste and add seasoning as
needed. Remove from the heat. Cut the tenderloins
crosswise into thin slices and divide among individual
plates. Top with a portion of the mushroom sauce and a
sprinkling of parsley. Serve immediately. |||
NUTRITIONAL FACTS: 294 calories, 12g fat, 5g
saturated fat, 85mg cholesterol, 105mg sodium, 9g
carbohydrates, 2g dietary fiber, 26g protein.
Makes 6 servings|
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