Ingredients
1 package (1/2 ounce) dried chanterelle mushrooms1/2 cup hot water1 teaspoon dried parsley flakes1/2 teaspoon dried marjoram1/2 teaspoon dried rosemary, crushed1/2 teaspoon dried sage leaves1/2 teaspoon dried savory1/2 teaspoon garlic powder3/4 teaspoon salt, divided1/4 teaspoon pepper2 pork tenderloins (3/4 pound each)3 tablespoons canola oil, divided1/2 pound sliced baby portobello mushrooms1/2 pound sliced fresh button mushrooms4 ounces pearl onions, trimmed and peeled1 cup marsala wine1 cup chicken broth2 tablespoons cornstarch2 tablespoons cold waterMinced fresh parsley, optional
Preparation
In a small bowl, combine dried mushrooms and hot water; set aside. In another bowl, combine the dried herbs, garlic powder, 1/4 teaspoon salt and pepper. Sprinkle over pork.
In a large skillet, brown tenderloins in 2 tablespoons oil on all sides. Remove from pan and keep warm.
In the same skillet, saute the sliced mushrooms and onions in the remaining oil until mushrooms are browned. Add the wine, broth and remaining salt. Drain chanterelle mushrooms; add to the pan. Bring to a boil. Reduce heat; add pork.
Cover and cook for 15-20 minutes or until a thermometer reads 145°. Remove pork and let stand for 5 minutes before slicing.
Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
Slice pork and serve with sauce. Garnish with parsley if desired.
