Pork And Mushroom Ragout

Ingredients

• 2 cups chicken stock or canned low-sodium broth
• 1/2 cup dried porcini mushrooms (about 1 ounce)
• 2 tablespoons olive oil
• 1 1/2 pounds pork tenderloin, trimmed of all visible fat and cut into 1-inch cubes
• Salt and freshly ground pepper
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 1 teaspoon minced sage
• 1 2/3 pounds fresh Portobello mushrooms, caps and stems cut into 1/2-inch pieces
• 1/2 cup dry white wine
• One 28-ounce can whole peeled tomatoes, drained and coarsely chopped
• 1 tablespoon tomato paste
• 1/4 cup finely chopped flat-leaf parsley

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