1/3 cup butter
1 large onion, sliced into 1/4 inch slices
4 cloves garlic, minced
1/2 teaspoon Worcestershire sauce
1 cup no-salt chicken broth
2 teaspoons butter, softened
2 cups fresh mushrooms, sliced
1 teaspoon dried oregano
2 (15 ounce) cans mascarpone cheese, at room temperature
4 (6 ounce) cans peeled, diced tomatoes with juice
1 (1 ounce) package dry wine sauce mix
Heat the butter or margarine in a large skillet over medium heat. Add onion and garlic to skillet; cook, stirring occasionally, until oil is slightly browned, about 5 minutes. Add mushrooms and oregano to skillet, stirring occasionally. Add salt, chicken broth, eggs, mushrooms, oregano, mascarpone and tomatoes. Stir all together and stir until smooth; pour mixture evenly over pork, mushroom and mushroom mixture.
Gently toss marinade mixture with cooked pork. Cut into 5 pieces and serve with cooked mushrooms and pepper and wine sauce.