Since all of us have struggled with high cholesterol – I guess it’s a genetic thing – we’re trying to expand our repertoire to more heart-friendly meats. I’ve never been a huge fan of pork but I have had some great meals with pork, so I’m going to stretch my cooking muscles with this recipe, found in our local newspaper.  And who doesn’t love marsala?

 

 

Another note from the source: “Making this pork roast and mushroom sauce a day before the big meal not only will save time on the big day, the flavors will be more intense. It’s a win-win.”

Makes 6 servings

Ingredients

  • 2 pork tenderloin roasts (¾ to 1 lb. each), trimmed of all fat

  • 2 Tbsp. packed fresh rosemary leaves, chopped

  • 2 Tbsp. packed fresh thyme leaves, chopped

  • 4 oz. thinly sliced prosciutto

  • 3 Tbsp. extra-virgin olive oil, divided

  • Kosher salt and ground black pepper, to taste

  • ½ cup finely chopped shallots or onion

  • ½ lb. mushrooms (cremini, white button, shiitake, oyster, or a mix), trimmed and sliced

  • ½ cup dry Marsala wine

  • 1¼ cups low-sodium chicken broth, divided

  • 1 Tbsp. all-purpose flour

Directions

  1. Heat the oven to 350 degrees.

  2. 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).

  3. Cover the tenderloin with plastic wrap and pound the meat using a meat mallet or rolling pin until it is about ½ inch thick.

  4. Sprinkle half of 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.

  5. In a large nonstick skillet over medium-high heat, heat 1 Tbsp. 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.

  6. Transfer the pork to a shallow baking pan, then roast on the oven’s middle shelf until the center reaches 145 degrees, about 20 to 25 minutes. Remove the pork from the oven and cover loosely with foil.

  7. Meanwhile, make the sauce. Return the skillet to medium heat. Add the remaining 2 Tbsp. 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 their liquid and are lightly browned.

  8. 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 ¼ 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.

  9. 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.

 

Source: Sara Moulton of public TV’s “Sara’s Weeknight Meals.”