Pork Marsala with Polenta
(from ruckeha’s recipe box)
Source: Food Network
Prep time: 35 minutes
Cook time: 35 minutes
Serves 4 people
Categories: Meat
Ingredients
- 1 14-ounce tube polenta, cut into 12 rounds
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 pork tenderloin (about 1 1/4 pounds), trimmed and cut on an angle into 1/2-inch slices
- 1 pound cremini mushrooms, sliced
- 3 cloves garlic, 2 sliced and 1 minced
- 1 shallot, sliced
- 1 tablespoon all-purpose flour
- 1 cup low-sodium chicken broth
- 2/3 cup Marsala wine
- 1/2 teaspoon grated orange zest, plus 1 teaspoon orange juice
- 3 tablespoons finely chopped fresh parsley
Directions
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Preheat the broiler.
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Lay the polenta slices on a baking sheet and brush the tops with 1 tablespoon olive oil; season generously with salt and pepper.
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Broil until browned around the edges and crisp, 12 to 14 minutes.
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Meanwhile, season the pork with salt and pepper.
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Heat a large nonstick skillet over medium-high heat and add 1 tablespoon olive oil. Add the pork and cook until browned, about 2 minutes per side; remove to a plate.
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Add the remaining 2 tablespoons olive oil, the mushrooms, sliced garlic, shallot and 1/2 teaspoon salt.
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Cook, stirring occasionally, until the mushrooms brown in spots, 6 to 8 minutes.
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Sprinkle with the flour and cook, stirring, about 30 seconds.
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Add the chicken broth and wine; bring to a simmer and cook until the sauce thickens, about 5 minutes.
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Return the pork and any juices to the skillet.
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Cook over low heat until the pork is cooked through, 1 to 2 minutes.
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Stir in the orange juice and season with salt and pepper.
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Combine the orange zest, parsley and minced garlic in a small bowl.
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Divide the polenta among plates. Top with the pork, mushroom sauce and parsley mixture.