A rich, hearty, and comforting dish made with tender pork, savory mushrooms, creamy sauce, and a touch of spinach. Perfect with warm polenta for the ultimate comforting Romanian-style meal.

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Creamy Pork with Mushrooms and Spinach – Served with Warm Polenta

Ingredients

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• 6 pork slices (e.g., shoulder or neck cuts), lightly scored with a knife
• Salt and pepper, to taste
• Sweet paprika (or hot paprika, if preferred), to taste
• 3 tablespoons oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• A handful of mushrooms, roughly chopped
• 2 tablespoons flour
• 1 glass of water (or chicken broth)
• 200 milliliters cooking cream (heavy or light, for cooking)
• 3 handfuls of fresh spinach
• Optional: Polenta (mămăligă), for serving

Instructions

1. Prepare and Season the Pork:

   1. • Score the pork slices lightly with a knife.
      • Season with salt, pepper, and paprika.
      • Massage the spices well into the meat.

2. Cook the Pork:

   1. • Heat 2–3 tablespoons of oil in a large skillet.
      • Sear the pork on one side until browned, then flip.
      • Remove any excess fat from the pan for a cleaner taste.
      • Cook until most of the liquid evaporates and pork is golden (about 4–5 minutes).
      • Remove the meat and set aside on a plate.

3. Prepare the Sauce:

   1. • In the same pan, add the chopped onion and minced garlic.
      • Sauté for about 1 minute over medium heat.
      • Add the chopped mushrooms and cook until their moisture evaporates.
      • Stir in 2 tablespoons of flour, cook for 1 minute to eliminate the raw taste.
      • Gradually add about 1 glass of water (or chicken broth), stirring to avoid lumps.
      • Pour in the 200 ml of cream, stir until smooth.
      • Add fresh spinach and cook for 1–2 minutes until wilted.

4. Simmer the Pork in the Sauce:

   1. • Return the seared pork to the pan.
      • Add a bit more water if the sauce is too thick.
      • Cover with a lid and simmer over medium-low heat for 20–25 minutes, or until the pork is tender and the flavors are well combined.
   • Best served hot with warm polenta (mămăligă) or mashed potatoes. • Garnish with fresh herbs if desired.