Pork Marsala with mushrooms and Parmesan Polenta
Makes: 4 servings
Prep Time: 7 minutes
Total Time: 25 minutes
1 to 1 1/2 pound pork tenderloin
1/4 cup white rice flour or gluten free flour blend
3 Tablespoons unsalted butter
8 ounces portobello mushroom caps, cut into 1 inch pieces or crimini mushrooms, halved or quartered, if large
1 small white or yellow onion, chopped fine
3/4 cup Marsala wine (sweet)
1/2 cup reduced sodium chicken broth
2 teaspoons fresh lemon juice
2 Tablespoons chopped fresh flat leaf parsley
1. Prep Pork: Slice pork tenderloin crosswise into 1/2 inch thick slices. Lay slices flat and cut into 1/4 inch wide strips. Transfer pork to a medium mixing bowl. Sprinkle pork with 3 Tablespoons of the rice flour and toss together to coat pork. Set coated pork aside.
2. Brown Pork: In a 12 inch non-stick skillet or large wok set over medium-high heat, melt 2 Tablespoons butter. Add pork to melted butter and cook until well browned, about 5 to 6 minutes total time, stirring often. Transfer pork to a clean plate.
3. Cook Mushrooms: In the now empty skillet, add the remaining 1 Tablespoon butter and let melt. When butter is melted, add the mushrooms, onions, salt and pepper and cook until browned, about 6 to 8 minutes, stirring often.
4. Finish Sauce: Stir or whisk in remaining 1 Tablespoon white rice flour and cook until golden brown, about 1 minute. (It will coat the pork and be thick and pasty.) Whisk in the Marsala and chicken broth and simmer until slightly thickened, about 1 to 2 minutes.
5. Finish & Serve: Return cooked pork and any accumulated juices to the pan and stir to coat. Add the lemon juice and 1 Tablespoon parsley and simmer together until pork is heated through, stirring to combine. To serve, transfer to a serving platter or divide evenly among serving plates and sprinkle with remaining minced parsley and serve hot. Enjoy!
