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Pork Medallions in Marsala Sauce with Spinach Polenta

You know how much we love to cook with Marsala and this lovely little meal delighted us as well as everyone around our table: the Marsala-based sauce, with its hit of cream and compliment of tarragon, is magical. If you are not a fan of polenta (as one of our husbands tends to be), feel free to serve the pork with risotto or pilaf instead.

Pork Medallions in Marsala Sauce with Spinach Polenta

1 pork tenderloin, cut into ¾” slices
2 tbs. olive oil, plus extra to drizzle
8 oz. mushrooms, sliced
2 shallots, finely chopped
½ cup sweet Marsala
¼ cup light cream
8 oz. baby spinach
½ cup quick-cooking polenta
1 garlic clove, crushed
small handful chopped, fresh tarragon

Season the pork. Heat the oil in a large skillet over a medium heat and cook the pork for 5-6 minutes on each side, or until just cooked through. Set aside. Add the mushrooms and shallots to the pan with a splash more oil, if necessary, and cook, stirring for 5 minutes, or until soft. Add the marsala and bubble for 2 minutes or until half of the liquid has evaporated. Stir in the cream and return the pork to the pan to heat through.

Meanwhile, place the spinach in a colander in the sink and pour over the water from a recently boiled kettle. Cool a bit, then squeeze any as much water as you can. Prepare the polenta per package directions, then stir in the spinach, garlic, and seasoning.

To serve, spoon the polenta onto plates, and top with the pork and its sauce. Sprinkle with tarragon.

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