Pork stewed in mushroom sauce

Ingredients:

• 1 pork tenderloin (about 0.6 kg), trimmed and sliced ​​diagonally into 1 cm thick pieces.
• 1 package polenta (400g), cut into 12 circles
• 1/4 cup olive oil
• 450 g crimini mushrooms, sliced
• 3 cloves garlic, 2 chopped and 1 minced
• 1 shallot, chopped
• 1 tbsp flour
• 1 cup lightly salted chicken broth
• 2/3 cup Marsala
• 0.5 tsp. grated orange zest + 1 tsp. orange juice
• 3 tbsp finely chopped parsley

Preparation:

1. Preheat the oven to broil. Place the polenta slices on a baking sheet and brush with 1 tablespoon of olive oil; season generously with salt and pepper. Broil until golden brown around the edges, 12-14 minutes.
2. Meanwhile, season the pork with salt and pepper. Heat a large nonstick skillet over medium-high heat and add 1 tablespoon of olive oil. Add the pork and cook until golden brown, about 2 minutes per side; remove to a plate.
3. Add the remaining 2 tablespoons olive oil, mushrooms, chopped garlic, shallots, and 1/2 teaspoon salt. Cook, stirring occasionally, until the mushrooms are browned in spots, 6-8 minutes. Sprinkle with flour and cook, stirring, for about 30 seconds. Pour in the chicken broth and wine, bring to a simmer, and cook until the sauce thickens, about 5 minutes.
4. Return the pork and any juices to the pan. Cook over low heat until the pork is cooked through, 1-2 minutes. Stir in the orange juice and season with salt and pepper.
5. Combine the orange zest, parsley, and chopped garlic in a small bowl. Divide the polenta among plates. Top with the pork, mushroom sauce, and parsley mixture.