Pork medallions in marsala sauce with spinach polenta

Pork medallions in marsala sauce with spinach polenta
  • Serves icon Serves 2
  • Time icon Hands-on time 30 min

An easy but impressive pork recipe that uses marsala to make a tasty sauce. On the table and ready to eat in 30 minutes it’s perfect for a midweek dinner.

Nutrition: per serving

Calories
635kcals
Fat
25.7g (7.5g saturated)
Protein
52.8g
Carbohydrates
32.4g (5.6g sugars)
Fibre
3.7g
Salt
0.5g
Calories
635kcals
Fat
25.7g (7.5g saturated)
Protein
52.8g
Carbohydrates
32.4g (5.6g sugars)
Fibre
3.7g
Salt
0.5g

Ingredients

  • 400g British free-range pork tenderloin, cut into 2cm slices
  • 2 tbsp olive oil, plus an extra splash (optional)
  • 200g chestnut mushrooms, thinly sliced
  • 2 shallots, finely chopped
  • 100ml sweet marsala
  • 50ml single cream

For the polenta

  • 100g young leaf spinach
  • 75g quick-cook fine polenta
  • 1 garlic clove, crushed
  • Small handful fresh tarragon leaves, roughly chopped

To serve (optional)

  • Lemon wedges

Method

  1. Season the pork. Heat the 2 tbsp oil in a large frying pan over a medium heat, then fry for 6 minutes on each side or until cooked. Remove to a plate. Add the mushrooms and shallots to the pan with a splash more oil, if needed, and cook, stirring, for 5 minutes or until soft.
  2. Add the marsala and bubble for 2 minutes or until most of the liquid has evaporated. Stir in the cream with 3 tbsp water and a good pinch of salt and pepper, heat through (don’t boil), then set aside.
  3. Put the spinach in a large colander in the sink and pour over a full kettle of boiling water to wilt. Press as much liquid out of the spinach as possible using a wooden spoon.
  4. Cook the polenta according to the pack instructions, then stir in the spinach and garlic and season with salt and pepper. Return the pan with the cream sauce to the heat, add the pork and warm through, then stir in the tarragon. Serve the pork and sauce with the polenta and lemon wedges, if you like.

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