Ingredients:

• 1 ½ lbs boneless pork loin roast, trimmed

• Kosher salt and freshly ground pepper

• 3 tbsp all-purpose flour

• 2 tbsp extra-virgin olive oil

• 1 ½ lbs white mushrooms, quartered

• ⅔ cup low-sodium chicken broth

• ½ cup dry Marsala wine

• ⅓ cup heavy cream

• 4 tsp fresh lemon juice

• ½ cup fresh parsley leaves

• 1 lb baby spinach

Directions:

1. Prepare Pork

   • Preheat oven to 375°F. Butterfly pork by slicing horizontally and opening flat. Season with salt and pepper, sprinkle with 2 tbsp flour.

   • Heat 1 tbsp olive oil in a skillet over medium-high heat. Brown pork (3 minutes per side), transfer to a baking dish, and bake until internal temperature reaches 140°F (15–20 minutes). Rest for 5 minutes.

2. Make Mushroom Sauce

   • In the same skillet, cook mushrooms with ¼ tsp salt until golden (8 minutes). Stir in 1 tbsp flour, then add broth and Marsala. Boil, add cream, and cook until thickened (8 minutes). Off heat, stir in 2 tsp lemon juice and parsley.

3. Cook Spinach

   • Heat 1 tbsp olive oil in a pot over medium-high heat. Cook spinach until wilted (3–4 minutes), stir in remaining 2 tsp lemon juice, and season with salt and pepper.

4. Serve

   • Slice pork and serve with mushroom sauce and spinach.