Brought to you every Tuesday by Dicorte's Bar & Beverage.

June 18, 2008

Pork Tenderloin with Rosemary and Mushrooms

Today's wine(s)

Don't have a lid for your pan?
No worries, just use Dustin's handy trick here!

1 pound pork tenderloin, cut into 8 crosswise pieces
1 tablespoon margarine
1 cup sliced fresh mushrooms
2 tablespoons finely chopped onion
1 to 3 teaspoons chopped fresh rosemary OR 1 teaspoon dried rosemary leaves, crushed
1/4 teaspoon celery salt
1 clove garlic, minced
1 tablespon dry vermouth OR sherry
Fresh rosemary sprigs (optional)
Fresh mushrooms (optional)
Press each pork tenderloin slice to 1-inch thickness.
Heat margarine in large heavy skillet over medium-high heat. Brown pork quickly, about 1 minute on each side. Remove from heat. Place cooked pork slices on serving plate, reserving drippings. Keep warm.
Add mushrooms, onion, rosemary, celery salt, pepper and garlic to reserved drippings in skillet. Cook over low heat about 2 minutes, stirring frequently.
Add vermouth; stir to blend. Return pork slices to skillet; spoon mushroom mixture over slices. Cover and simmer 3 to 4 minutes.
Place pork slices and mushrooms mixture on serving plate. Garnish with sprigs of fresh rosemary and fresh mushrooms caps, if desired.