This is our third week of waking up on Sunday morning to a box full of goodies from Arganica Farm Club. We’ve been pleased with our deliveries so far. The first week, I ordered the standard mix of produce for $25. Weeks 2 and 3, I ordered custom items, and this week we added meat to the mix, receiving 1 1/2 pounds of frozen pork loin from a farm near Harrisonburg. The big challenge has been to use every bit of our purchase so that I can justify the cost. So far we have wasted one over-ripe Avocado.
Last evening I prepared a meal using some of the contents of our Sunday delivery – Pork Loin Marsala made with Cremini Mushrooms, steamed Spinach, and boiled Carrots drowned in butter. Everything was delicious.
Pork Loin Marsala
Mix salt and oregano in a bowl.
Coat pork loin or tenderloin with mixture.
Heat butter and olive oil in a large skillet over medium-high heat.
Add pork to skillet and brown well on all sides.
Add garlic and sliced mushrooms to skillet and stir.
Stir in wine, scraping the skillet.
Cover and simmer 15 minutes. Internal temperature of pork should be 145 degrees - if you're in doubt, use a meat thermometer.
This was pretty good served with a glass of red wine. Next time, I’ll try pizza sauce instead of tomato sauce, replace the oregano and garlic with mint, and top with goat cheese along with the feta.
Sauté onions and garlic in olive oil.
Mix meat, egg, onions, garlic and spices in a large bowl.
Spread meat mixture thinly in the bottom of a large pan.
Bake meat ‘crust’ for 10 minutes at 450. Crust will shrink to approximately 50% of its original size.
Spread tomato sauce, then add toppings. Sprinkle liberally with feta and bake for 5-8 more minutes.