Another New Recipe

Last night I tried another recipe from Sandra Lee's Cooking Made Light cookbook. Originally it was on last week's menu but after realizing I had no Marsala wine or white wine the dinner became just plain roasted pork. I'm glad I picked up that wine this week because this dinner turned out very good. We are mushroom lovers, as it probably obvious by now, but most recipes you can leave them out. You either love 'em or despise 'em.

Pork Marsala

1 pound pork tenderloin (I used a 1 1/2 pound tenderloin and ate the leftovers for lunch)
1 tablespoon dried Italian seasoning
Olive oil cooking spray
1/4 cup Marsala wine (or white wine although it will alter the taste)
2 cups presliced mushrooms
1/2 tablespoon chopped garlic
1/2 cup chicken broth
1/4 cup light roasted garlic balsamic salad dressing (unable to find this I ended up using a light Italian salad dressing)
Hot cooked spaghetti, optional
Fresh oregano sprigs, optional

1. Rinse tenderloin under cold water and pat dry with paper towels. Trim any fat and silver skin from pork. Slice into 8 pieces. Using the smooth side of a meat mallet or a small pot, pound pork pieces to a 1/2-inch thickness. Sprinkle both sides of pork pieces with Italian seasoning.
2. Coat a large skillet with cooking spray; heat over medium-high heat. Add pork; cook for 2 to 3 minutes per side or until cooked through. Transfer pork to a platter; cover with aluminum foil to keep warm.
3. Add Marsala wine to skillet and deglaze by scraping bits from bottom of skillet. Add mushrooms and garlic. Cook and stir on medium-high heat for 2 minutes. Add chicken broth and salad dressing; bring to a boil over high heat. Cook until mushrroms are tender. Reduce heat and return pork to skillet. Simmer for 3 to 4 minutes or until heated through.
4. Serve with hot cooked spaghetti and oregano, if desired.

4 servings