Recipe: Pork Tenderloin with Mushroom Marsala Cream Sauce

PORK TENDERLOIN WITH MUSHROOM MARSALA CREAM SAUCE

1 1/2 pounds pork tenderloin, trimmed
1/3 cup dried currants
3 cups Marsala wine, divided use
5 1/2 cups fat-free chicken broth, divided use
1 cup chopped shallots
1 leek, well washed, dried, and chopped
4 ounces fresh shiitake mushrooms, sliced
2 teaspoons arrowroot
1/2 cup evaporated skim milk
1 teaspoon lemon juice, or to taste
1/4 teaspoon salt

Preheat the oven to 350 degrees F.

Tie the pork tenderloin with butcher string at 2-inch intervals and place in a baking dish. Roast for 45 minutes or until it reaches an internal temperature of 155 degrees F.

Meanwhile, place the currants in a small saucepan and add enough Marsala to cover. Bring to a simmer, remove from the heat, and set aside to steep.

In a medium saucepan, heat 2 tablespoons of the chicken broth over medium-high heat. Add the shallots and leeks and saute, stirring and adding broth as necessary, until well-browned and very soft. Reserve 1/2 cup of the remaining chicken broth and add the rest to the pan. Add the remaining Marsala and reduce by 1/3.

In another saucepan, saute the shiitake mushrooms in some of the reserved broth until tender. Reduce heat to low and stir in the arrowroot. Cook, stirring constantly, to make a roux. Add the Marsala reduction and the currants with their liquid to the mushroom roux and cook, stirring, until thickened. Do not boil.

Remove the thickened sauce from the heat and stir in the evaporated milk. Season to taste with lemon juice and salt. Keep warm.

Remove the pork tenderloin from the oven when done and let stand, covered, for 10 minutes.

Slice into 12 medallions and serve 2 per person with the sauce.

Makes 6 servings
From: Linda /Tennessee - 11-02-97