Fast and Fresh @ 4:30 featured Pork Marsala with Barley & Wild Rice Pilaf.
1 TBSP fresh rosemary (minced)
1 TBSP Kosher Salt
2 whole Pork Tenderloin (3 pounds)
1/4 stick unsalted butter, room temperature
2 cloves of garlic, minced
1/2 bunch fresh thyme
2 cups mushrooms cut in half
2 shallots, diced
1/2 cups sweet Marsala wine
1 cup chicken stock
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/4 bunch flat-leaf parsley, roughly chopped
Season Cleaned pork tenderloin generously with rosemary and salt
Take a large roasting dish and set over medium heat. Add a 3-count of olive oil to the pan and brown
tenderloin for about 10 minutes on both sides ensuring to get good color all over.
Remove tenderloin from pan and set aside on a plate tented with foil.
To the pan, add butter, garlic, thyme, diced shallots and cut mushrooms. sauté until mushrooms are brown and onions are slightly caramelized. Add Marsala wine to deglaze the pan then add chicken stock, scraping the brown bits off the bottom of the pan with a wooden spoon allowing the sauce to reduce by half. Take the tenderloin and nestle it back in the pan making sure each piece has good contact with the bottom of the pan.
basting the tenderloin with the pan juices periodically. When done, season with salt and pepper and finish with a shower of chopped flat-leaf parsley.
Barley & Wild Rice Pilaf with Sweet Peppers
2 teaspoons extra-virgin olive oil
1 medium onion, finely chopped
1/2 cup wild rice, rinsed
1/2 cup pearl barley
3 cups reduced-sodium chicken broth, or vegetable broth
1/3 cup pine nuts
2 cup multi colored mini sweet peppers
2 teaspoons freshly grated lemon zest
2 tablespoons chopped flat-leaf parsley
Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened. Add wild rice and barley; stir for a few seconds. Add broth and bring to a simmer. Reduce heat to low, cover and simmer until the wild rice and barley are tender and most of the liquid has been absorbed, 45 to 50 minutes.
Meanwhile, toast pine nuts in a small, dry skillet over medium-low heat, stirring constantly, until light golden and fragrant, 2 to 3 minutes. Transfer to a small bowl to cool. on med-high heat Add 1 tbsp olive oil to heated skillet then add peppers, stirring occasionally, until edges start to brown, 2 to 3 minutes
Add peppers, lemon zest, parsley and the toasted pine nuts to the pilaf; fluff with a fork. Serve hot.