Pork stewed in mushroom sauce
Votes: 16
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 420, total fat 18 G., saturated fats 3 G., proteins 36 G., carbohydrates 30 G., fiber 2 G., cholesterol 92 mg, sodium 888 mg, sugar 7 G.
Calories 420, total fat 18 G., saturated fats 3 G., proteins 36 G., carbohydrates 30 G., fiber 2 G., cholesterol 92 mg, sodium 888 mg, sugar 7 G.
Delicious pork with mushrooms in a mouth-watering Marsala sauce. Use pork tenderloin; its tender meat browns quickly and stays juicy. Cook the mushrooms separately in Marsala sauce, then stir in the pork pieces. The dish is infused with the rich aromas of roasted meat, mushrooms, wine, and spices. It cooks in just half an hour. Serve with polenta, grilled until golden brown. Store-bought polenta, sliced, or leftover hardened polenta from the day before, will work well.
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.
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 pork tenderloin (about 0.6 kg), trimmed and sliced diagonally into 1 cm thick pieces.
- 1 package polenta (400g), cut into 12 circles
- 1/4 cup olive oil
- 450 g crimini mushrooms, sliced
- 3 cloves garlic, 2 chopped and 1 minced
- 1 shallot, chopped
- 1 tbsp flour
- 1 cup lightly salted chicken broth
- 2/3 cup Marsala
- 0.5 tsp. grated orange zest + 1 tsp. orange juice
- 3 tbsp finely chopped parsley
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Cooking the dish according to the recipe:
- Preheat the oven to broil. Place the polenta slices on a baking sheet and brush with 1 tablespoon of olive oil; season generously with salt and pepper. Broil until golden brown around the edges, 12-14 minutes.
- Meanwhile, season the pork with salt and pepper. Heat a large nonstick skillet over medium-high heat and add 1 tablespoon of olive oil. Add the pork and cook until golden brown, about 2 minutes per side; remove to a plate.
- Add the remaining 2 tablespoons olive oil, mushrooms, chopped garlic, shallots, and 1/2 teaspoon salt. Cook, stirring occasionally, until the mushrooms are browned in spots, 6-8 minutes. Sprinkle with flour and cook, stirring, for about 30 seconds. Pour in 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 pan. Cook over low heat until the pork is cooked through, 1-2 minutes. Stir in the orange juice and season with salt and pepper.
- Combine the orange zest, parsley, and chopped garlic in a small bowl. Divide the polenta among plates. Top with the pork, mushroom sauce, and parsley mixture.
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