Pork Marsala With Spinach

• 1 1/2 pounds boneless pork loin roast, trimmed
• Kosher salt and freshly ground pepper
• 3 tablespoons all-purpose flour
• 2 tablespoons extra-virgin olive oil
• 1 1/2 pounds white mushrooms, quartered
• 2/3 cup low-sodium chicken broth
• 1/2 cup dry marsala wine
• 1/3 cup heavy cream
• 4 teaspoons fresh lemon juice
• 1/2 cup fresh parsley leaves
• 1 pound baby spinach

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

pork loin, kosher salt, allpurpose, extravirgin olive oil, white mushrooms, chicken broth, marsala wine, heavy cream, lemon juice, parsley, baby spinach

Taken from www.foodnetwork.com/recipes/food-network-kitchens/pork-marsala-with-spinach-recipe.html (may not work)