Posted by: marthabernie | July 13, 2014


Another way to serve pork tenderloin.


1 head radicchio, halved, cored and sliced into eighths about 3/4 inch thick

1 pound portobello mushrooms, stemmed, caps cut into 1/4 inch thick slices

1 tablespoon olive oil, plus more for drizzling

slat and pepper

1 pound pork tenderloin, cut on the bias into 1/3 inch slices and pounded to 1/8 inch thickness

Wondra flour

1/3 cup fresh sage leaves

1 tablespoon unsalted butter

2/3 cup Marsala wine

Preheat oven to 425 degrees F.  Spread radicchio on half of a rimmed baking sheet and mushrooms on the other half.  Drizzle with oil; season with salt and pepper.  Roast until barely tender, about 10 minutes.    Lightly dredge pork in flour.  Heat a large straight-sided skillet over medium heat.  Swirl in oil and cook sage until just crisp, one minute.  Remove from skillet.  Swirl in butter and cook pork in two batches until lightly browned around edges, one to 2 minutes on each side.  Return all pork to skillet.  Pour in wine and simmer until reduced to a glaze, about one minute.  Add radicchio and mushrooms, coat with sauce and serve.

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