Ingredients: |
Ingredients: 1 lb. pork tenderloin
1 (8 oz.) package/3 c. crimini mushrooms, sliced
⅓ c. dry Marsala, dry vermouth, or lower sodium chicken broth
¼ c. lower sodium chicken broth
1 (9 oz.) package baby spinach
1 tsp. fresh thyme, chopped, or ½ tsp. dried thyme
½ tsp. salt, divided
¼ tsp. pepper, divided
2 ¼ tsp. olive oil
4 garlic cloves
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Directions: |
Directions:Cut pork crosswise into 1 in. slices. Place, cut side down, on work surface and press with heel of hand to flatten to ½ inch. Sprinkle with thyme, ¼ tsp. of salt, and 1/8 tsp. pepper.
Brush large, nonstick skillet with ¼ tsp. of oil and heat over medium-high heat. Cook pork 7-9 minutes until pale pink in center, turning once. Remove pork and cover loosely with foil.
Reduce heat to medium. Add 1 tsp. of oil to skillet and cook 2 garlic cloves for 30 seconds or until fragrant. Add mushrooms and remaining ¼ tsp. salt and 1/8 tsp. pepper and cook for 3 minutes. Add Marsala, increase heat to medium-high, and boil 1 minute or until reduced by half. Add broth, reduce heat to medium. Simmer 5 minutes, until mushrooms are tender and sauce is slightly thickened.
Heat remaining 1 tsp. in a large pan over medium-high heat. Cook and stir remaining 2 garlic cloves for 30 seconds or until fragrant. Add half of spinach, cook and stir until just wilted. Add remaining spinach, cook and stir until just wilted.
Serve pork and any juices over spinach and top with mushrooms. The Twice Baked Potatoes recipe (in this book) are perfect with this dish. |
This recipe for Pork Medallions in Marsala Wine Sauce is from