Pork Scallops in Port and Currant Cream
Servings: 4

2 medium garlic cloves, coarsely chopped
2 cups coarsely chopped parsley
Grated rind of 3 lemons
2 tablespoons lemon juice
2 tablespoons olive oil
2 teaspoons salt or to taste
1 teaspoon freshly ground pepper
2 pork tenderloins (each about 3/4-pound)
1 1/2 cups port wine
1/2 cup balsamic vinegar
1/2 cup dried currants
1 cup heavy cream
1 tablespoon unsalted butter
1/2 pound mushroom caps, cleaned, stemmed

In food processor combine garlic, parsley, lemon rind, lemon juice, olive oil, salt and pepper. Process about 30 seconds to make a coarse paste. Rub paste over pork tenderloins. Place meat in a plastic bag. Refrigerate at least 8 hours or overnight.

Place pork on rack in shallow roasting pan. Roast in preheated 375-degree oven about 30 minutes or until thermometer reads 160 degrees.

Bring port and vinegar to boil. Pour over currants. Let stand off heat about 15 minutes or until currants are plump. Add cream. Cook, uncovered, over medium heat about 15 minutes or until reduced by half.

Saute mushrooms quickly in butter over high heat, about 3 minutes.

Slice pork into 3/4-inch slices. Arrange on heated platter. Spoon sauce over pork. Garnish with mushroom caps.