Pork Marsala over Polenta

 

Ingredients

 

14-ounce tube store-bought prepared polenta, sliced (or homemade recipe below)

1-1 1/4  pounds pork tenderloin, trimmed and cut at an angle into 1/2" slices

olive oil

1 pound mushrooms, sliced

3 cloves garlic, minced

1 shallot or 1/2 onion, sliced

1 tablespoon tapioca flour (or regular flour if not gluten-free)

1 cup chicken broth

2/3 cup Marsala wine

1/2 teaspoon grated orange zest, plus a squeeze of orange juice

3 tablespoons finely chopped fresh parsley

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Directions

Sear pan-bought polenta in a skillet with a bit of olive oil, flipping to brown both sides, then keep warm. Alternatively, boil 3 cups water and 1/2 teaspoon salt, then add 1 cup corn grits and stir frequently until polenta thickens. Pour into greased bowl and let sit for 10 minutes, then invert onto plate and slice.

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Season pork slices with salt and pepper. Heat a large skillet over medium-high heat and add ~1 tablespoon olive oil. Add the pork and sear until browned, about two minutes per side, then transfer to a plate. Add another tablespoon olive oil, mushrooms, garlic, shallot and 1/2 teaspoon salt. Cook, stirring occasionally, until the liquid evaporates and mushrooms begin to brown a bit, 6 to 10 minutes.

 

Sprinkle in the flour and cook about 30 seconds while stirring to incorporate flour. Add the chicken broth and wine and bring to a simmer. Cook until the sauce thickens, about 5-10 minutes.

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Return the seared pork to the skillet. Cook on low heat until the pork is cooked through, 1 to 2 minutes. Stir in the orange juice, zest and season with more salt and pepper if needed. 

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Divide the polenta among plates. Top with the pork, mushroom sauce and parsley.

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