Pork Medallions with Porcini Mushroom Sauce

Ingredients

• 1 teaspoon pepper black freshly ground
• 1 teaspoon butter 
• 1.5 ounces porcini mushrooms dried
• 1 cup less-sodium chicken broth fat-free
• 1 teaspoon rosemary fresh minced
• 1  garlic clove crushed
• 1 pound pork tenderloin trimmed
• 0.5 cup plum brandy dry
• 2 teaspoons olive oil 
• 0.8 cup onion diced red
• 0.8 teaspoon salt 
• 1.5 cups water boiling

Equipment

• bowl
• frying pan
• plastic wrap
• colander
• meat tenderizer

Directions

1. Combine mushrooms and 1 1/2 cups boiling water in a bowl. Cover and let stand 30 minutes or until tender.
2. Drain in a colander over a bowl, reserving 1 cup liquid. Finely chop mushrooms.
3. Place each piece of pork between 2 sheets of heavy-duty plastic wrap, and pound to 1/2-inch thickness using a meat mallet or small heavy skillet.
4. Sprinkle both sides of pork with pepper.
5. Combine rosemary, salt, and crushed garlic in a small bowl; mash with a fork into a paste.
6. Heat olive oil and butter in a large nonstick skillet over medium-high heat.
7. Add garlic paste; saut 30 seconds.
8. Add pork; cook for 2 minutes on each side.
9. Remove from pan.
10. Add diced onion to pan; saut for 5 minutes or until tender.
11. Add chopped mushrooms and Marsala, and cook for 1 minute.
12. Add reserved mushroom liquid and broth; bring to a boil. Cook until reduced to 1 1/2 cups (about 10 minutes). Reduce heat to medium-low. Return pork to pan; cook 3 minutes or until thoroughly heated.
13. Garnish with rosemary sprigs, if desired.