I'm taking a day off from the photography challenge (because I haven't been able to capture the pictures I want to take during good day light hours), so I'm bringing you a recipe.
I am apologizing in advance to my friend Pam, who doesn't like mushrooms, because this recipe is loaded with them! Sorry, Pam! :)
Pork Marsala with Spinach
1.5 lbs boneless pork loin roast
salt and pepper
3 Tbsp flour
1 Tbsp EVOO
1 lb mushrooms, quartered
2/3 cup chicken broth
½ cup marsala wine
1/3 cup heavy cream
1 lemon juiced
1. Heat the oven to 375*. Butterfly the pork by cutting it in half horizontally almost the whole way through, then open like a flattened book. Season both sides with salt and pepper and sprinkle with 2 tbsp flour. Heat 1 tbsp EVOO in skillet and brown pork about 3 minutes per side. Transfer to glass baking dish and cook about 20 minutes or until thermometer reads 140*.
2. Add the mushrooms and ¼ tsp salt to the skillet and cook until golden, about 8 minutes. Add 1 tbsp flour and cook 1 minute, stirring. Add broth and marsala. Bring to a boil. Add cream and boil about 8 minutes. Turn off heat and add 2 tsp lemon juice (and fresh parsley if desired).
3. Serve with fresh spinach that has been wilted over low heat with 1 tbsp of EVOO and a squeeze of fresh lemon juice.