1 cup sliced regular mushrooms
1 grated Parmesan cheese
1 cup saltwater chicken broth
1 cup chopped tomatoes
1/4 tsp ground nutmeg
1 (30 ounce) can tomato sauce
1 bay leaf
Preheat oven to 375 degrees F (190 degrees C). In a skillet over medium heat, saute mushrooms, cheese and garlic for 1-2 minutes. Meanwhile, bring a large pot of lightly salted water to a boil. Add chicken broth and simmer until mostly done, 10 to 15 minutes. Drain and rinse bay leaf.
Return pork to pot over medium heat. Cook until almost done, 1 minute.
Pour stock into skillet and cook until easy to stir, 5 to 7 minutes. Add broth and heat through, until thickened. Stir tomatoes and marinade and pour into skillet. Stir pork into skillet after 5 minutes. Cover and cook for 15 to 20 minutes or until pork is hot.