500 grams pork fillet (I used free-farmed)
½ cup flour
sea salt and freshly ground pepper
3 tablespoons olive oil
knob of butter
2 spring onions, thinly sliced
1 clove garlic, crushed
250 grams button mushrooms
½ cup dry Marsala
½ cup chicken stock
2 tablespoons cream
2 tablespoons chopped flat-leaf parsley
Cut the pork fillets into 3 cm thick pieces. Place cut side down, between two pieces of plastic wrap and gently pound to 1 cm thick.
Season the flour with salt and pepper. Heat the olive oil and butter in a sauté pan. Dredge the pork, shaking off the excess and sauté for 2 minutes each side. Transfer to a plate and cover loosely to keep warm. Repeat with the remaining pork adding a little extra oil and butter when needed. Reduce the heat if necessary, to avoid the base of the pan catching and burning.
Add the spring onions, garlic and mushrooms to the pan and cook until the mushrooms are lightly browned. Add the Marsala and stock, season and bring to the boil. Simmer until the liquid is reduced by half. Stir in the cream and parsley. Tip the pork back into the pan along with any resting juices, and turn gently to coat in the sauce
To serve: Place the pork on serving plates and spoon over the sauce. Serve with Crisp Baked Potatoes with Red Capsicum.
Marsala: a fortified wine from Sicily. Dry Marsala can be enjoyed as an aperitif or added to savoury dishes. The sweet version is used in cooking, such as in the classic dessert, Zabaglione.