Dijon mustard adds tang and depth of flavour to the sweet sauce.
- Heat 2 tsp oil in a non-stick frying pan over medium-high heat. Season pork. Cook, turning, for 5 minutes or until browned. Transfer to a plate.
- Heat 1 tbs oil over medium heat. Add shallots. Cook, stirring, for 2 minutes or until browned. Increase heat to high. Add remaining oil to pan. Cook mushroom and thyme, stirring, for 3 minutes or until just soft. Add marsala. Simmer for 1 minute or until reduced. Add stock. Simmer for 4 minutes or until reduced by half. Add cream and mustard. Simmer for 3 minutes or until thickened slightly. Season.
- Return pork and any resting juices to the pan. Simmer for 2-4 minutes or until pork is just cooked through.
- Meanwhile, for polenta, bring milk and water to the boil in a saucepan over medium heat. Reduce heat to low. Slowly add polenta in a thin, steady stream, whisking until combined. Cook, stirring, for 3-4 minutes or until soft. Stir in butter. Season.
- Divide polenta, pork and sauce among bowls. Serve with greens.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set