Pork Marsala With Spinach
You can never have too many main course recipes, so give Pork Marsala With Spinach a try. One serving contains 497 calories, 49g of protein, and 23g of fat. This recipe serves 4 and costs $5.14 per serving. Head to the store and pick up heavy cream, white mushrooms, lemon juice, and a few other things to make it today. It is brought to you by Foodnetwork. This recipe is liked by 1670 foodies and cooks. From preparation to the plate, this recipe takes about 40 minutes. With a spoonacular score of 100%, this dish is great. Similar recipes include Pork Marsala, Pork Marsala, and Pork and Marsala.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
1 pound baby spinach
1 1/2 pounds boneless pork loin roast, trimmed
3 tablespoons all-purpose flour
1/2 cup fresh parsley leaves
1/3 cup heavy cream
Kosher salt and freshly ground pepper
4 teaspoons fresh lemon juice
2/3 cup low-sodium chicken broth
1/2 cup dry marsala wine
2 tablespoons extra-virgin olive oil
1 1/2 pounds white mushrooms, quartered
Equipment:
frying pan
baking pan
kitchen thermometer
cutting board
pot
Cooking instruction summary:
Preheat the oven to 375 degrees F. Butterfly the pork: Cut in half horizontally, almost all the way through, then open it like a book so the roast is flat. Season with salt and pepper; sprinkle with 2 tablespoons flour. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Brown the pork, about 3 minutes per side. 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. Let rest on a cutting board, 5 minutes. Add the mushrooms and 1/4 teaspoon salt to the skillet and cook until golden brown, about 8 minutes. Add the remaining 1 tablespoon flour and cook, stirring, 1 minute. Add the broth and marsala and bring to a boil. Add the cream and boil until the sauce thickens, about 8 minutes. Off the heat, stir in 2 teaspoons lemon juice and the parsley. Heat the remaining 1 tablespoon olive oil in a pot over medium-high heat and cook the spinach until wilted, 3 to 4 minutes. Stir in the remaining 2 teaspoons lemon juice and season with salt and pepper. Slice the pork. Serve with the mushroom sauce and spinach. Photograph by Antonis Achilleos
Step by step:
Preheat the oven to 375 degrees F. Butterfly the pork
1. Cut in half horizontally, almost all the way through, then open it like a book so the roast is flat. Season with salt and pepper; sprinkle with 2 tablespoons flour.
2. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Brown the pork, about 3 minutes per side.
3. 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.
4. Let rest on a cutting board, 5 minutes.
5. Add the mushrooms and 1/4 teaspoon salt to the skillet and cook until golden brown, about 8 minutes.
6. Add the remaining 1 tablespoon flour and cook, stirring, 1 minute.
7. Add the broth and marsala and bring to a boil.
8. Add the cream and boil until the sauce thickens, about 8 minutes. Off the heat, stir in 2 teaspoons lemon juice and the parsley.
9. Heat the remaining 1 tablespoon olive oil in a pot over medium-high heat and cook the spinach until wilted, 3 to 4 minutes. Stir in the remaining 2 teaspoons lemon juice and season with salt and pepper. Slice the pork.
10. Serve with the mushroom sauce and spinach.
11. Photograph by Antonis Achilleos
Nutrition Information:
covered percent of daily need
