Creamy pork marsala
Ready in around 25 mins
- Energy: 3038kj (726Kcal)
- Protein: 43g
- Carbohydrate: 29g
- Fat: 46g
- Contains: Milk
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BEFORE COOKING:
Preheat oven to 210℃ (fan bake).
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1. TO PREPARE AND ROAST THE VEGETABLES:
Line an oven tray with baking paper. Peel and cut the carrot 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
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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.
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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.
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TO SERVE:
Arrange roasted vegetables onto plates. Top with pork and pour over Marsala sauce and mushrooms.
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- 1 pack of pork loin steaks
- 1 pack of steamed potatoes
- 1 pot of creamy Marsala sauce
- 1 pack of mushrooms
- 1 bag of silverbeet
- 1 carrot
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