This recipe is a great combination between sweet and savory. The pine-like flavors of rosemary and juniper are balanced by the sweetness of the marsala.
The flavors are complimented by the earthiness of mushrooms and garlic.
1 package dried porcini mushrooms
8 garlic cloves
4 pork scallops
2 tablespoons balsamic vinegar
Salt and freshly ground black pepper
2 tablespoons butter
1/4 cup marsala
8 juniper berries, crushed coarsely
2 sprigs fresh rosemary
Place the dried mushrooms in a bowl. Cover with hot water and reconstitute for 10-15 minutes.
Reserve 3 tablespoons of the mushroom-water. Drain the mushrooms and set aside. Bring a small pan of water to a boil and drop in the peeled garlic cloves.
Simmer the garlic until soft, about 8 minutes. Drain and set aside. Drizzle 1 tablespoon of balsamic vinegar over the pork and season with salt and pepper.
Melt the butter in a large skillet over medium-high heat. Sear the pork on one side until browned. Turn the pork over and cook for another minute. Add the
marsala, mushrooms and reserved mushroom-water, garlic, remaining tablespoon of vinegar, juniper, and rosemary. Turn down the heat and simmer until the pork
is cooked through, about 2-4 minutes. Season with salt and pepper.
Serves 4
wine suggestion
Aromatic, flowery or fairly spicy dry white such as Riesling. Aromatic, grassy
dry white such as California Sauvignon Blanc. You want a lively, fruity wine with
focused flavors.
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