Pork Marsala With Spinach
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 607
- Total Fat
- 37 grams
- Saturated Fat
- 13 grams
- Cholesterol
- 145 milligrams
- Sodium
- 448 milligrams
- Carbohydrates
- 25 grams
- Dietary Fiber
- 6 grams
- Protein
- 42 grams
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
Ingredients
1 1/2 pounds boneless pork loin roast, trimmed
Kosher salt and freshly ground pepper
3 tablespoons all-purpose flour
2 tablespoons extra-virgin olive oil
1 1/2 pounds white mushrooms, quartered
2/3 cup low-sodium chicken broth
1/2 cup dry marsala wine
1/3 cup heavy cream
4 teaspoons fresh lemon juice
1/2 cup fresh parsley leaves
1 pound baby spinach
Directions
- 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.