Creamy pork marsala

Name: Creamy pork marsala
Cook time: 25 min
Yield: 1
Cuisine: Sicily, Italy

with mushrooms and roasted vegetables

Ready in around 25 mins

RECIPE FACT:

Marsala is a fortified wine, dry or sweet, produced in the region surrounding the Italian city of Marsala in Sicily.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

BEFORE COOKING:

Preheat oven to 210℃ (fan bake).
1. TO PREPARE AND ROAST THE VEGETABLES:

Line an oven tray with baking paper. Using half the carrot, peel and cut in half lengthways and then into 1 cm halfmoons on the diagonal. Place the steamed potatoes and carrot onto the tray. Drizzle with oil, season with salt and bake in the oven for 22-25 mins or until caramelised around the edges. Slice the silverbeet into 1/2 cm strips, discarding the white stalk
2. TO COOK THE MUSHROOMS:

Thinly slice the mushrooms. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the mushrooms, season with salt and cook for 2-3 mins. Remove the mushrooms from the pan into a bowl and cover to keep warm.
3. TO COOK THE PORK:

Remove the pork loin steaks from their packaging and pat dry with a paper towel. Season with salt. Return the pan to a medium-high heat with a drizzle of oil. Add the pork and cook on each side for 1-2 mins. Return the mushrooms to the pan, with any resting juices. Add the silverbeet and the creamy Marsala sauce and cook for 1-2 mins to warm the sauce through.
TO SERVE:

Arrange roasted vegetables onto a plate. Top with pork and pour over Marsala sauce and mushrooms.