Pork Marsala over Polenta
14-ounce tube store-bought prepared polenta, sliced (or homemade recipe below)
1-1 1/4 pounds pork tenderloin, trimmed and cut at an angle into 1/2" slices
1 pound mushrooms, sliced
3 cloves garlic, minced
1 shallot or 1/2 onion, sliced
1 tablespoon tapioca flour (or regular flour if not gluten-free)
1 cup chicken broth
2/3 cup Marsala wine
1/2 teaspoon grated orange zest, plus a squeeze of orange juice
3 tablespoons finely chopped fresh parsley
Sear pan-bought polenta in a skillet with a bit of olive oil, flipping to brown both sides, then keep warm. Alternatively, boil 3 cups water and 1/2 teaspoon salt, then add 1 cup corn grits and stir frequently until polenta thickens. Pour into greased bowl and let sit for 10 minutes, then invert onto plate and slice.
Season pork slices with salt and pepper. Heat a large skillet over medium-high heat and add ~1 tablespoon olive oil. Add the pork and sear until browned, about two minutes per side, then transfer to a plate. Add another tablespoon olive oil, mushrooms, garlic, shallot and 1/2 teaspoon salt. Cook, stirring occasionally, until the liquid evaporates and mushrooms begin to brown a bit, 6 to 10 minutes.
Sprinkle in the flour and cook about 30 seconds while stirring to incorporate flour. Add the chicken broth and wine and bring to a simmer. Cook until the sauce thickens, about 5-10 minutes.
Return the seared pork to the skillet. Cook on low heat until the pork is cooked through, 1 to 2 minutes. Stir in the orange juice, zest and season with more salt and pepper if needed.
Divide the polenta among plates. Top with the pork, mushroom sauce and parsley.