Creamy marsala and mushroom pork
Ready in around 25 mins
- Energy: 2946kj (704Kcal)
- Protein: 36g
- Carbohydrate: 41g
- Fat: 43g
- Contains: Milk
Preheat the oven to 210℃ (fan bake).
1. TO ROAST THE VEGETABLES:
Peel the carrot and dice into 2 cm cubes. Spread the carrot, along with the steamed potatoes on an oven tray lined with baking paper. Drizzle with 1-2 tbsps of cooking oil and season with salt. Place in the pre-heated oven and roast for 20 mins.
2. TO COOK THE MUSHROOMS:
Thinly slice the button mushrooms. Heat 1 tbsp of olive oil in a non-stick frying pan over a medium-high heat and once hot add the mushrooms. Brown for 4-5 mins. Remove the mushrooms from the pan into a bowl and cover to keep warm.
3. TO COOK THE PORK:
Remove the pork medallions from their packaging and pat dry with a paper towel. Season with salt. Return the pan to a medium-high heat and add 1 tbsp of olive oil. Add the pork medallions and cook on each side for 5 mins. Return the mushrooms to the pan with the baby spinach and the creamy marsala sauce. Cook for 1-2 mins to warm the sauce through.
Arrange carrots and potatoes on plates. Top with pork medallions and pour over vegetables and sauce.
- 1 pack of pork medallions
- 1 pack of steamed potatoes
- 1 pot of creamy marsala sauce
- 1 bag of button mushrooms
- 1 bag of baby spinach
- 1 carrot