italian

Pork Scaloppine with Marsala Mushrooms and Wilted Spinach

This simmered dish pairs pork loin medallions with cremini mushrooms, sliced, baby spinach and marsala wine. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

49 g Protein

17 g Carbohydrates

37 g Fat

3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

150g pork loin medallions 363 kcal
134g cremini mushrooms, sliced 29 kcal
67g baby spinach 15 kcal
10g olive oil 88 kcal
8g all-purpose flour 29 kcal
75g marsala wine 62 kcal
84g chicken broth 5 kcal
4g garlic, minced 6 kcal
7g butter 50 kcal
1g black pepper 2 kcal

Cooking instructions

pork loin medallionsall-purpose flourblack pepper
Season pork medallions with salt and black pepper, then dust lightly with flour, shaking off excess.
pork loin medallionsolive oil
Heat olive oil in a skillet over medium-high. Sear pork 2-3 minutes per side until browned and just cooked; transfer to a plate.
cremini mushroomsgarlic
Add mushrooms to the same skillet and cook 4 minutes until browned. Add garlic and cook 30 seconds.
marsala winechicken broth
Pour in marsala wine and simmer 2 minutes, scraping up browned bits. Add broth and simmer 2 minutes to thicken slightly.
pork loin medallionsbaby spinach
Return pork to the skillet and warm through 1 minute. Stir in spinach to wilt, about 1 minute. Serve with sauce spooned over.