1 oz. dried porcini mushrooms
4 pork scallops
2 Tbl. balsamic vinegar
8 cloves garlic, peeled
1 Tbl. Marsala wine (dry)
3 sprigs rosemary
10 juniper berries, crushed
salt and freshly ground black pepper to taste
Put the mushrooms in a small bowl and just cover with hot water, let stand. Brush the pork with 1/2 of the vinegar and salt and pepper, set aside. Place garlic cloves in a pan of boiling water and cook for 10 min. until soft. Drain and set aside. Melt butter in a large skillet, add the pork and fry quickly until browned on bottom. Turn and fry for an additional minute on second side. Add the Marsala, rosemary, mushrooms, 4 Tbl. of the strained mushroom juices, garlic cloves, juniper berries and remaining vinegar. Simmer gently for about 3 min. or until pork is done. Serve from skillet.
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