1 1/2 cup(s) (1 1/2 oz) dried porcini mushrooms |
1 1/2 cup(s) boiling water |
1 pound(s) pork tenderloin cut crosswise into 8 pieces |
1 teaspoon(s) freshly ground black pepper |
1 teaspoon(s) fresh rosemary minced |
3/4 teaspoon(s) salt |
1 clove(s) garlic crushed |
2 teaspoon(s) olive oil |
1 teaspoon(s) butter |
3/4 cup(s) red onion diced |
1/2 cup(s) dry marsala or madeira |
1 cup(s) fat free, less sodium chicken broth |
fresh rosemary sprigs (optional) |