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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.
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2
Season with salt and pepper; sprinkle with 2 tablespoons flour.
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3
Heat 1 tablespoon olive oil in a skillet over medium-high heat.
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4
Brown the pork, about 3 minutes per side.
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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.
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6
Let rest on a cutting board, 5 minutes.
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7
Add the mushrooms and 1/4 teaspoon salt to the skillet and cook until golden brown, about 8 minutes.
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8
Add the remaining 1 tablespoon flour and cook, stirring, 1 minute.
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9
Add the broth and marsala and bring to a boil.
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10
Add the cream and boil until the sauce thickens, about 8 minutes.
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11
Off the heat, stir in 2 teaspoons lemon juice and the parsley.
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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.
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13
Stir in the remaining 2 teaspoons lemon juice and season with salt and pepper.
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14
Slice the pork.
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15
Serve with the mushroom sauce and spinach.
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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
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17
Photograph by Antonis Achilleos
