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Creamy Pork with Mushrooms and Spinach – Served with Warm Polenta

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.

Ingredients
  • 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:
      • 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:
      • 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:
      • 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:
      • 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.
Read it online: https://yummy.expert/recipe/creamy-pork-with-mushrooms-and-spinach-served-with-warm-polenta/