Pork Marsala with Polenta

By ccavaletti

Ingredients

• 1 - 14 oz tube polenta, cut into 12 rounds
• 1/4 c extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 1 pork tenderloin (about 1-1/4 lb), trimmed and cut on an angle into 1/2-inch slices
• 1 lb cremini mushrooms, sliced
• 3 cloves garlic, 2 sliced and 1 minced
• 1 shallot, sliced
• 1 Tbsp all-purpose flour
• 1 c chicken broth
• 2/3 c Marsala wine
• 1/2 tsp grated orange zest, plus 1 tsp orange juice
• 3 Tbsp finely chopped fresh parsley

Details

Servings 4

Preparation

Step 1

Preheat the broiler. Lay the polenta slices on a baking sheet and brush the tops with 1 Tbsp olive oil; season generously with salt and pepper. Broil until browned around the edges and crisp, 12 to 14 minutes.

Meanwhile, season the pork with salt and pepper.

Heat a large nonstick skillet over medium-high heat and add 1 Tbsp olive oil. Add the pork and cook until browned, about 2 minutes per side; remove to a plate.

Add the remaining 2 Tbsp olive oil, the mushrooms, sliced garlic, shallot and 1/2 tsp salt. Cook, stirring occasionally, until the mushrooms brown in spots, 6 to 8 minutes. Sprinkle with the flour and cook, stirring, about 30 seconds.

Add the chicken broth and wine; bring to a simmer and cook until the sauce thickens, about 5 minutes.

Return the pork and any juices to the skillet. Cook over low heat until the pork is cooked through, 1 to 2 minutes. Stir in the orange juice and season with salt and pepper.

Combine the orange zest, parsley and minced garlic in a small bowl.

Divide the polenta among plates. Top with the pork, mushroom sauce and parsley mixture.

From Food Network Magazine, March 2019