Pork Marsala With Spinach
Serves: 5
Eloise Gerhold
1 January 1970
Based on User reviews:
53
Spice
55
Sweetness
48
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3 tbsps
All-Purpose Flour2 tbsps
Extra-Virgin Olive Oil1 cup
Marsala Wine (dry)1 cup
Heavy Cream4 tsps
Lemon Juice (fresh)450 g
Baby SpinachDirections:
1
Preheat the oven to 375 degrees F
2
Butterfly the pork: Cut in half horizontally, almost all the way through, then open it like a book so the roast is flat
3
Season with salt and pepper; sprinkle with 2 tablespoons flour
4
Heat 1 tablespoon olive oil in a skillet over medium-high heat
5
Brown the pork, about 3 minutes per side
6
Transfer to a baking dish (reserve the skillet) and bake until a thermometer inserted into the center registers 140 degrees F, 15 to 20 minutes
7
Let rest on a cutting board, 5 minutes
8
Add the mushrooms and 1/4 teaspoon salt to the skillet and cook until golden brown, about 8 minutes
9
Add the remaining 1 tablespoon flour and cook, stirring, 1 minute
10
Add the broth and marsala and bring to a boil
11
Add the cream and boil until the sauce thickens, about 8 minutes
12
Off the heat, stir in 2 teaspoons lemon juice and the parsley
13
Heat the remaining 1 tablespoon olive oil in a pot over medium-high heat and cook the spinach until wilted, 3 to 4 minutes
14
Stir in the remaining 2 teaspoons lemon juice and season with salt and pepper
15
Slice the pork
16
Serve with the mushroom sauce and spinach
17
Photograph by Antonis Achilleos