1 cup fresh pre-sliced baby portabellas finely chopped
3 shallots, thinly sliced
10 small fresh figs, coarsely chopped
3/4 cup Marsala wine
1/3 cup fat-free chicken broth
2 tablespoons unsalted butter
Instructions
Chop rosemary (leaves only). Slice shallots; chop figs. Season pork with rosemary, salt, pepper, and 2 tablespoon oil; let stand 5–10 minutes to marinate. Preheat grill pan (or grill). Place pork in grill pan (or on grill); grill 15–20 minutes, turning occasionally, or until 160°F (for medium). Let stand 5–10 minutes before slicing.
Preheat large sauté pan on medium-high 2–3 minutes. Add remaining 2 tablespoons oil, then add pancetta, mushrooms, shallots, and figs; cook 2–3 minutes or until pancetta is golden and mushrooms are tender.
Add wine; cook 2–3 minutes, stirring often, or until liquid has reduced by about one-half.
Add broth; cook 2–3 more minutes. Remove pan from heat; stir in butter.
Slice pork, then top with sauce. Serve.
Originally Submitted
4/10/2012
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