Pork marsala recipe

Ingredients

• 1 mug (300 g) of 10-minute wholegrain or basmati rice
• 1 big pinch of dried porcini mushrooms
• ½ a lemon
• A few sprigs of fresh lemon thyme

• 500 g pork fillet
• 1 heaped tsp ground coriander
• 1 heaped tsp sweet paprika
• Olive oil
• 1 small red onion
• A few sprigs of fresh sage
• 1 swig of Marsala
• 70 ml single cream, plus extra to serve

• 1 small savoy cabbage
• 1 chicken stock cube
• 100 g Swiss chard or any other dark spring greens
• ½ a lemon
• 1 tbsp extra virgin olive oil

1. Put 1 mug of rice and 2 mugs of boiling water into the casserole pan, tear in the porcini, add a pinch of salt, the lemon half and lemon thyme, then put the lid on. Refill and boil the kettle. Score lengthways halfway through the centre of the pork, open it out like a book, then flatten it slightly with your fist. Rub with salt, pepper, the ground coriander and paprika then, put it into the frying pan with 1 tablespoon of olive oil, turning regularly until golden and cooked through.
2. Click off and trim the outer leaves of the cabbage, then roll them up like a cigar and finely slice them. Cut the inner cabbage into thin wedges, then add all the cabbage to the medium lidded pan, crumble in the stock cube and cover with boiling water. Finely chop the peeled red onion, pick the sage leaves, then add both to the pork to fry for a few minutes. Add the Swiss chard to the cabbage pan and cover. Once the pork is cooked through, add a good swig of Marsala, carefully light it with a match (if you want) and let the flames subside.
3. Transfer the pork to a board, then pour the single cream into the pan and add a ladle or two of stock from the greens, boil and reduce to a nice consistency. Squeeze the juice from the remaining lemon half over the greens, drizzle with the extra virgin olive oil and stir well. Fluff up the rice, carve the pork into 1 cm slices, spoon over the sauce and serve with the greens on the side. Drizzle 1 teaspoon of cream over the pork to finish, if you like.