When homesteaders first arrived in Oregon Territory they were astonished by the abundant supply of wild nuts that were in the forest. There was also a vast variety of wild berries. When you have a forest filled with wild food, you have the perfect spot for raising pigs, and within a few years Oregon farmers were producing some of the finest pork. They still do. The following sauteed pork loin recipe was prepared by Chef Diane Menzie from the Jacksonville Inn. It's part of her low-fat menu and one of the inn's most popular dishes.
- 1 1/2 pounds pork tenderloin, trimmed and cut into 1/2-inch-thick medallions
- 4 tablespoons flour
- 2 tablespoons vegetable oil
- 2 cups sliced fresh mushrooms
- 1 tablespoon chopped fresh rosemary, or 1/2 tablespoon dried
- 1 shallot, minced, or 2 tablespoons minced onion
- Ground pepper
- 1/2 cup beef broth
- 1/3 cup dry Marsala wine, or additional beef broth
- Chopped parsley, for garnish
Lightly dredge the pork medallions in the flour.
In a large saute pan, heat the oil. Place the medallions in the pan and cook 4 minutes on each side.
Add the mushrooms, rosemary, shallot or onion and pepper to taste to the saute pan. Cook for 3 minutes. Add the 1/2 cup beef broth and the Marsala or additional beef broth and cook 8 to 10 minutes more.
Serve the meat with the sauce poured over it and garnish with chopped parsley.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
339 calories; 13g total fat; 111mg cholesterol; 98mg sodium; 11g carbohydrates; 1g fiber; 38g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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