Pork Marsala with Polenta
This was delicious, a great weekend or weekday dinner! Tyler found this one via Food Network Magazine and as usual cooked it to perfection. The leftovers were just as good…maybe even better! Give it a try and let us know what you think!
NEED:
1 14-ounce tube polenta, cut into 12 rounds
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1 pork tenderloin (about 1 1/4 pounds), trimmed and cut on an angle into 1/2-inch slices
1 pound cremini mushrooms, sliced
3 cloves garlic, 2 sliced and 1 minced
1 shallot, sliced
1 tablespoon all-purpose flour
1 cup low-sodium chicken broth
2/3 cup Marsala wine
1/2 teaspoon grated orange zest, plus 1 teaspoon orange juice
3 tablespoons finely chopped fresh parsley
DO:
Preheat the broiler. Lay the polenta slices on a baking sheet and brush the tops with 1 tablespoon olive oil; season generously with salt and pepper. Broil until browned around the edges and crisp, 12 to 14 minutes.
Meanwhile, season the pork with salt and pepper. Heat a large nonstick skillet over medium-high heat and add 1 tablespoon olive oil. Add the pork and cook until browned, about 2 minutes per side; remove to a plate. Add the remaining 2 tablespoons olive oil, the mushrooms, sliced garlic, shallot and 1/2 teaspoon 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.
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.
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.
