Pork Marsala with Polenta

(from castro15’s recipe box)

Categories: Meals

Ingredients

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

Directions

  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.

  2. Meanwhile, season the pork with salt and pepper. Heat a large nonstick skillet over medium 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.

  3. 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.

  4. 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.

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