Pork Marsala with Spinach

By khojnicki

Ingredients

• 1 1/2 lb boneless pork loin roast, trimmed
• Kosher salt and freshly ground pepper
• 3 tbsp all purpose flour
• 2 tbsp EVOO
• 1 1/2 lbs white mushrooms, quartered
• 2/3 c low sodium chicken broth
• 1/2 c dry marsala wine
• 1/3 c heavy cream
• 4 tsp fresh lemon juice
• 1/2 c fresh parsley leaves
• 1 lb baby spinach

Details

Servings 4
Cooking time 40mins

Preparation

Step 1

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 tbsp flour. Heat 1 tbsp olive oil in skillet over medium high heat. Brown the pork, about 3 mins per side. Transfer to a baking dish and bake until a thermometer inserted into the center registers 140 degrees F, 15-20 mins. Let rest on a cutting board, 5 mins.

Add the mushrooms and 1/4 tsp salt to the skillet and cook until golden brown, about 8 mins. Add the remaining 1 tbsp flour and cook, stirring 1 min. Add the broth and marsala and bring to a boil. Add the cream and boil until the sauce thickens, about 8 mins. Off the heat, stir in 2 tsp lemon juice and the parsley.

Heat the remaining 1 tbsp olive oil in a pot over medium high heat and cook the spinach until wilted, 3-4 mins. Stir in the remaining 2 tsp lemon juice and season with salt and pepper. Slice the pork. Serve with the mushroom sauce and spinach.