Creamy pork marsala

Name: Creamy pork marsala
Cook time: 25 min
Yield: 2
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 2 people

Cooking Instructions:

1. TO PREPARE AND ROAST THE VEGETABLES:
Line an oven tray with baking paper. Peel the carrot, cut in half lengthways and cut into 1 cm half-moons 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.
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 then season with salt. Place the pan back over 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 and the creamy Marsala sauce then cook for 1-2 mins to warm the sauce through.
TO SERVE:
Spoon the roasted vegetables onto plates and top with the pork. Pour over the Marsala sauce and mushrooms.