Pork Marsala With SpinachRX-FNM_030111-Weeknight-Dinners-029_s4x3.jpg.rend.sni12col.landscape
(Recipe courtesy of Food Network Kitchen)
(Yield: 4 servings)
1½ lbs. boneless pork loin roast, trimmed
Kosher salt and freshly ground black pepper
3 Tbs. all-purpose flour
2 Tbs. extra-virgin olive oil
1½ lbs. white mushrooms, quartered
2/3 cup low-sodium chicken broth
½ cup dry marsala wine
1/3 cup heavy cream
4 tsp. fresh lemon juice
½ cup fresh parsley leaves
1 lb. fresh baby spinach

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. Season with salt and pepper; sprinkle with 2 tablespoons flour. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Brown the pork, about 3 minutes per side. 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. Let rest on a cutting board, 5 minutes.

Add the mushrooms and ¼ teaspoon salt to the skillet and cook until golden brown, about 8 minutes. Add the remaining 1 tablespoon flour and cook, stirring, 1 minute. Add the broth and marsala and bring to a boil. Add the cream and boil until the sauce thickens, about 8 minutes. Off the heat, stir in 2 teaspoons lemon juice and the parsley.

Heat the remaining 1 tablespoon olive oil in a pot over medium-high heat and cook the spinach until wilted, 3 to 4 minutes. Stir in the remaining 2 teaspoons lemon juice and season with salt and pepper. Slice the pork. Serve with the mushroom sauce and spinach.