Pork Marsala With Spinach

1. 1

   Preheat the oven to 375 degrees F. Butterfly the pork: Cut in half horizontally, almost all the way through, then open it like a book so the roast is flat.

2. 2

   Season with salt and pepper; sprinkle with 2 tablespoons flour.

3. 3

   Heat 1 tablespoon olive oil in a skillet over medium-high heat.

4. 4

   Brown the pork, about 3 minutes per side.

5. 5

   Transfer to a baking dish (reserve the skillet) and bake until a thermometer inserted into the center registers 140 degrees F, 15 to 20 minutes.

6. 6

   Let rest on a cutting board, 5 minutes.

7. 7

   Add the mushrooms and 1/4 teaspoon salt to the skillet and cook until golden brown, about 8 minutes.

8. 8

   Add the remaining 1 tablespoon flour and cook, stirring, 1 minute.

9. 9

   Add the broth and marsala and bring to a boil.

10. 10

    Add the cream and boil until the sauce thickens, about 8 minutes.

11. 11

    Off the heat, stir in 2 teaspoons lemon juice and the parsley.

12. 12

    Heat the remaining 1 tablespoon olive oil in a pot over medium-high heat and cook the spinach until wilted, 3 to 4 minutes.

13. 13

    Stir in the remaining 2 teaspoons lemon juice and season with salt and pepper.

14. 14

    Slice the pork.

15. 15

    Serve with the mushroom sauce and spinach.

16. 16

    Per serving: Calories 607; Fat 37 g (Saturated 13 g); Cholesterol 145 mg; Sodium 448 mg; Carbohydrate 25 g; Fiber 6 g; Protein 42g

17. 17

    Photograph by Antonis Achilleos

* Per serving · 4 servings · Values may vary.