Creamy pork marsala

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

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 4 people

Cooking Instructions:

1. TO ROAST THE VEGETABLES:
Line an oven tray with baking paper. Peel and cut the carrots in half lengthways and then into 1 cm halfmoons on the diagonal. Place the steamed potatoes and carrots onto the tray. Drizzle with oil, season with salt and bake in the oven for 22-25 mins or until caramelised around the edges.
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 then 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 baby spinach, the creamy Marsala sauce and cook for 1-2 mins to warm the sauce through.
TO SERVE:
Arrange the roasted vegetables onto plates. Top with pork and pour over Marsala sauce and mushrooms.