Another evening, another 15 minute meal. Although, again, this one probably took closer to 30 minutes.
On the menu?
Pork marsala with porcini rice and spring greens.
The biggest hurdle in making this dish was finding the marsala! I thought I had some in the cupboard, but I actually had madiera, and our mercy dash to the local shops did not immediately reveal any marsala on the shelf. A littler google searching later and I discovered that they did have it, just under a different label, and thus our meal was saved.
The pork was simple to make. Just sprinkled with salt, pepper, ground coriander and paprika, panfried with red onions and sage leaves until cooked through.
And while the pork then rested, I made the marsala sauce by adding marsala and cream to the pork pan – cooking it until it had reduced.
As for the rest of the dish, well that came together easily.
I sautéed some spinach and cabbage as our ‘spring greens’, flavoured simply with olive oil and lemon juice.
And jazzed up a packet of microwaved brown rice with porcini mushrooms, lemon juice and thyme.
But the star of the show was most certainly the ‘plate licking” marsala sauce.
So sweet, so creamy and oh so luscious.
Definitely a sauce that I will be making again.
What about you? Ever cooked with marsala?