Pork Marie

Boneless pork loin stuffed with mushrooms Fuji apples, thick apple wood bacon, ciabatta bread topped with Marsala wine sauce served over a bed of wilted spinach.

Ingredients

2 qt water

8 – 8 ounce pork loin chops pounded to ¼ inch thick

½ teaspoon black pepper

5 eggs

1# ciabatta bread cut into ½ inch cubes

4 cups mushrooms sliced

3 Fuji apples peeled and sliced thin

3 sticks butter

½ cup rough

½ pound thick apple wood bacon cut into strips

1# bag of fresh spinach

2 cups extra virgin olive oil

1 teaspoon chopped garlic

1 cup all purpose flour

2 cups Marsala wine

½ cup wet pork base

1 teaspoon kosher salt

Prepare

Sautee mushrooms with ¼ pound of butter and Fuji apples, thick apple wood bacon strips and a teaspoon of chopped garlic – sauté until golden brown then cool for approximately 20 minutes.

Add to ciabatta bread cubes, eggs, pinch black pepper, pinch of kosher salt then stuff pork loin chops and lightly flour, pan fry in extra virgin olive oil.

In separate pan add extra virgin olive oil and sauté spinach until wilted. Put to side.

Marsala Wine Sauce

2qt water

½ cup wet pork base

2 cups Marsala wine

Reduce down

Add ½ cup roux

Cook approximately 20 minutes and whip in roux

After pork loin chops are golden brown add to 425 degree oven for approximately 35 minutes with Marsala wine sauce. Keep covered. Serve wilted spinach on plate and top with one pork loin chop.