Tasty pork with mushrooms in a delicious marsala sauce. For cooking take pork tenderloin, its tender meat quickly fried and juicy. Cook the champignons separately marsala sauce, then stir in the pieces of pork. The dish is saturated rich aromas of fried meat, mushrooms, wine and spices. BUT only half an hour is prepared. Serve it with polenta fried in grill until golden brown. Suitable buy finished polenta, sliced, or the remains of hardened yesterday’s polenta. Nutritional Information per serving: (4 total) Calories 420, total fat 3 g., Saturated fat g., Proteins 36 g., Carbohydrates 30 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Time: 35 мин. Complexity: easy Servings: 4 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1 pork tenderloin (approximately 0.6 kg.), Trimmed and sliced obliquely into pieces 1 cm thick.
- 1 pack of polenta weighing 400 gr., Cut into 12 circles
- 1/4 Art. olive oil
- 450 gr crimini mushrooms, chopped
- 3 cloves of garlic, 2 chopped and 1 chopped
- 1 shallot, chopped
- 1 tbsp. l flour
- 1 tbsp. lightly salted chicken stock
- 2/3 Art. marsals
- 0.5 tsp grated orange peel + 1 tsp. orange juice
- 3 tbsp. l finely chopped parsley
Recipes with similar ingredients: pork, crimini mushrooms, shallots, red wine, polenta
Recipe preparation:
- Preheat the oven in grill mode. Put the polenta slices on baking sheet and grease top 1 tbsp. l olive oil; generously salt and pepper. Roast in the oven until golden brown on the edges 12-14 minutes.
- Meanwhile, salt and pepper the pork. Heat on moderately high heat a large non-stick pan and add 1 tbsp. l olive oil. Add pork and fry until rosy crusts, about 2 minutes on each side; shift to a plate.
- Add the remaining 2 tbsp. l olive oil mushrooms chopped garlic, shallots and 0.5 tsp. salt. Fry periodically stirring until the mushrooms darken in places, 6-8 minutes. Sprinkle flour and fry, stirring, for about 30 seconds. Pour in the chicken stock and wine, bring to a boil and cook until the sauce thickens, about 5 minutes.
- Return the pork and the juices released from it to the pan. Cook over low heat until the pork is cooked for 1-2 minutes. Stir in orange juice, salt and pepper.
- Combine orange zest, parsley and chopped garlic. Arrange the polenta in plates. Put it on top pork, mushroom sauce and parsley mixture.
