There’s nothing tastier than warm succulent pork (read here other news) and with a hint of fresh herbs and Marsala wine it can be the perfect meal for a fine dinner. Pork Marsala with Spinach is one of those fine dishes.
To make you will need 1 ½ pounds of boneless pork roast, salt, ground pepper, 3 tablespoons all-purpose flour, 2 tablespoons extra-virgin olive oil, 1 ½ pounds of white mushrooms, chicken broth, ½ dry Marsala wine, 1/3 cup heavy cream, 4 teaspoons lemon juice, ½ parsley leaves, and 1 pound spinach.
To prepare you will need to preheat the oven to 375 degrees F. Next halve the pork horizontally and then open it out so that it lies flat; Season with pepper and salt, and sprinkle with flour.
Next, in a skillet, heat olive oil over a medium flame and brown on either side. Place in a baking dish and bake for 15 to 20 minutes.
Place mushrooms and salt in a skillet and cook until brown. Use the remaining flour and cook for about a minute. Add the broth and Marsala and boil. Add the cream and continue to boil until the sauce thickens. Turn off the heat and add lemon juice and parsley.
Cook the remaining spinach using the remaining oil and add lemon juice an season. Slice the pork and serve with mushroom and spinach.