Breaking News Bar
posted: 12/22/2013 7:12 AM

Double Pork Roast with Mushroom Marsala Sauce

hello
Success - Article sent! close
  • Double Pork Roast with Mushroom Marsala Sauce

      Double Pork Roast with Mushroom Marsala Sauce
    Associated Press

  • Double Pork Roast with Mushroom Marsala Sauce can be made with any variety of mushroom. Madiera or sherry also can be used in the sauce.

      Double Pork Roast with Mushroom Marsala Sauce can be made with any variety of mushroom. Madiera or sherry also can be used in the sauce.
    Associated Press

 

2 pork tenderloin roasts ( to 1 pound each), trimmed of all fat

2 tablespoons packed fresh rosemary leaves, chopped

Order Reprint Print Article
 
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.
Need more information about reprints? Visit our Reprints Section for more details.

Contact information ( * required )

Success - request sent close

2 tablespoons packed fresh thyme leaves, chopped

4 ounces thinly sliced prosciutto

3 tablespoons extra-virgin olive oil, divided

Kosher salt and ground black pepper

cup finely chopped shallots or onion

pound mushrooms (cremini, white button, shiitake, oyster or a mix), trimmed and sliced

cup dry Marsala wine

1 cups low-sodium chicken broth

1 tablespoon all-purpose flour

Heat the oven to 350 degrees.

Cut down through each tenderloin lengthwise so that you can open it up like a book, but do not cut all the way through. Sprinkle water on the cutting board under the tenderloin and sprinkle a little water on top of the tenderloin (this will help prevent the meat from tearing when you pound it). Cover the tenderloin with plastic wrap and pound the meat using a meat mallet or rolling pin until it is about -inch thick.

Sprinkle half the rosemary and thyme leaves all over the inside of each butterflied and pounded pork tenderloin and spread the prosciutto evenly in one layer over the herbs. Beginning with the long end, roll up the tenderloin tightly, tucking in the ends (as you would a burrito). Use kitchen twine to tie the roll in a bundle, tying it every 2 inches.

In a large nonstick skillet over medium-high, heat 1 tablespoon of the oil. Season the pork lightly on all sides with salt and pepper, then add it to the skillet. Sear until golden brown on all sides. Transfer the pork to a shallow baking pan, then roast on the oven's middle shelf until the center reaches 145 degrees, about 20-25 minutes. Remove the pork from the oven and cover loosely with foil.

Meanwhile, make the sauce. Return the skillet to medium heat. Add the remaining 2 tablespoons of oil and the shallots and cook, stirring, until the shallots are golden. Add the mushrooms and cook, stirring often, until the mushrooms give off all their liquid and are lightly browned.

Add the Marsala and simmer until almost all of it is reduced. Add 1 cup of the chicken broth and bring back to a boil. In a small bowl whisk the remaining cup of chicken broth with the flour. Add the flour mixture to the skillet in a stream while whisking and simmer for 2 minutes. Add any juices that have accumulated from the resting pork to the sauce.

Slice the pork crosswise into 1-inch-thick slices. Transfer several slices to each of 6 serving plates. Spoon some of the mushroom sauce over each serving.

Serves six.

Nutrition values per serving: 330 calories, 13 g fat (3 g saturated), 9 g carbohydrates, 1 g fiber, 3 g sugar, 39 g protein, 115 mg cholesterol, 770 mg sodium.

Sara Moulton for The Associated Press

Share this page
Comments ()
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the X in the upper right corner of the comment box. To find our more, read our FAQ.
    help here