lostpastremembered is going to make me a madeira convert. I think I will, in all inevitability, have a nice bottle of madeira in my house at all times.
I bought a pork tenderloin to make prosciutto as I learned from La Table de Nana. But I am only cooking for me! So I decided to cut off a few medallions for dinner tonight. This is just a simple dinner. You could pound the slices of tenderloin into paillards, thin medallions. But I like the medium rare of the thicker piece.
I soaked some dried mushrooms for half an hour. Saved the liquor for another use. Finely chopped the mushrooms. Sauteed them with a couple of tablespoons of sweet onion. I would have preferred shallots but this is what I had on hand. After sauteeing the mushrooms with the onions for a couple of minutes, I added a smashed clove of garlic. Sauteed for another minute or so and then added a splash of madeira. I reduced this until almost dry and then added a cup of chicken broth and a sprinkle of dried rosemary.
I reduced this to a moderately thick sauce. Meanwhile, I flash fried the medallions of pork in duck fat.
I served the medallions with stir fried green peppers and grape tomatoes.
So easy and an easy dinner for one.