Baked pork with mushroom sauce and spinach

Votes: 2

Photo of the dish: Antonis Achilleos

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 607, total fat 37 G., saturated fats G., proteins 42 G., carbohydrates 25 G., fiber G., cholesterol mg, sodium mg, sugar G.

Baked pork with mushroom sauce and spinach - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 piece (650 - 700 g) pork loin for roasting, boneless, trimmed of excess fat
Coarse salt and freshly ground pepper
3 tablespoons of wheat flour
2 tbsp. l. olive oil
650-700 g fresh porcini mushrooms, cut into quarters
2/3 cup lightly salted chicken broth
1/2 tbsp. dry red wine "Marsala"
1/3 cup heavy cream
4 tsp freshly squeezed lemon juice
1/2 cup fresh parsley leaves
450 g of young spinach

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork, flour, porcini mushrooms, red wine, cream, lemon juice, parsley, spinach

Cooking the dish according to the recipe:

Preheat oven to 190°C (375°F). Slice the pork lengthwise down the middle and open it like a book. Season the pork with salt and pepper and coat with 2 tablespoons of flour. Heat 1 tablespoon of olive oil in a frying pan. Fry the pork for 3 minutes on each side. Place the meat in a baking dish (reserve the pan with the fat) and bake for 15-20 minutes. Check for doneness by inserting a thermometer into the center; the thermometer should read 60°C (140°F). Place the meat on a cutting board and let it rest for 5 minutes.
Add the mushrooms and 1/4 teaspoon salt to the same skillet and cook until golden brown, about 8 minutes. Add the remaining 1 tablespoon flour and cook, stirring, for another minute. Add the broth and Marsala wine and bring to a simmer. Add the cream and cook until the sauce thickens, about 8 minutes. Turn off the heat and stir in 2 teaspoons lemon juice and the parsley.

Heat the remaining 1 tablespoon olive oil in a heavy-bottomed saucepan. Add the spinach and cook until the leaves are wilted, 3 to 4 minutes. Stir in the remaining 2 teaspoons lemon juice and season with salt and pepper. Slice the pork and serve with the mushroom sauce and spinach.

Categories:

recipe / Calorie content of prepared meals / Main courses / Meat / Vegetables and mushrooms / Food Network - recipes

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