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
3tbsp oil
1 medium onion, finely chopped
2 garlic cloves, minced
A handful of mushrooms, roughly chopped
2tbsp flour
1 glass of water (or chicken broth)
200ml 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.
