Creamy pork marsala

Name: Creamy pork marsala
Cook time: 25 min
Yield: 4

with basmati rice and green beans

Ready in around 25 mins

RECIPE FACT:

Marsala is a coastal town in western Sicily, Italy. It’s known for its ancient ruins, fortified Marsala wine.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO COOK THE RICE:

Empty the basmati rice into a medium sized pot with a tight-fitting lid and add 500 ml of warm water. Place pot on stovetop and bring to the boil over a high heat. Once the rice is boiling place lid on the pot and reduce the heat to low and cook for 12 mins. Turn off the heat and let stand for 4 mins covered.
2. TO PREPARE THE VEGETABLES:

Bring a medium sized pot of water to the boil. Thinly slice the button mushrooms. Trim both ends of the green beans and discard. Once the water is boiling add the green beans to the pot. Blanch for 2-3 mins and drain into a colander.
3. TO COOK THE PORK:

Remove the diced pork fillet from its packaging and pat dry with a paper towel. Heat a drizzle of olive oil in a large non-stick frying pan over a medium high heat. Once the pan is hot add the diced pork and fry for 1 min before turning the pieces. Continue cooking for a further 4 mins. Once the pork is browned remove from the pan and set aside. Add a drizzle of oil to the pan, when hot add mushrooms and cook for 2-3 mins. Stir in Marsala sauce and simmer for 4-5 mins. Stir in baby spinach and pork, simmer for a further 2 mins then remove from heat.
TO SERVE:

Remove the Italian parsley from its stalk and roughly chop. Divide the rice between the plates, spoon pork Marsala to the side and top with green beans. Sprinkle over the chopped parsley.