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1. Melt butter in a heavy nonstick skillet over medium heat.
2. Saute pork about 2 minutes per side.
3. Remove from heat.
4. Place cooked pork on a serving plate, reserving drippings.
5. Keep warm.
6. Add the butter, mushrooms, onion, rosemary, celery salt and garlic to the reserved drippings in skillet.
7. Cook over low heat about 2 minutes, stirring frequently.
8. Add vermouth and stir to blend.
9. Return pork slices to skillet.
10. Spoon mushroom mixture over slices.
11. Cover and simmer 3 - 4 minutes.
12. Place pork slices and mushroom mixture on a serving plate.
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