Baked pork with mushroom sauce and spinach

Ingredients:

• 1 piece (650 - 700 g) pork loin for roasting, boneless, trimmed of excess fat
• Coarse salt and freshly ground pepper
• 3 tablespoons of wheat flour
• 2 tbsp. l. olive oil
• 650-700 g fresh porcini mushrooms, cut into quarters
• 2/3 cup lightly salted chicken broth
• 1/2 tbsp. dry red wine "Marsala"
• 1/3 cup heavy cream
• 4 tsp freshly squeezed lemon juice
• 1/2 cup fresh parsley leaves
• 450 g of young spinach

Preparation:

1. Preheat oven to 190°C (375°F). Slice the pork lengthwise down the middle and open it like a book. Season the pork with salt and pepper and coat with 2 tablespoons of flour. Heat 1 tablespoon of olive oil in a frying pan. Fry the pork for 3 minutes on each side. Place the meat in a baking dish (reserve the pan with the fat) and bake for 15-20 minutes. Check for doneness by inserting a thermometer into the center; the thermometer should read 60°C (140°F). Place the meat on a cutting board and let it rest for 5 minutes.
2. Add the mushrooms and 1/4 teaspoon salt to the same skillet and cook until golden brown, about 8 minutes. Add the remaining 1 tablespoon flour and cook, stirring, for another minute. Add the broth and Marsala wine and bring to a simmer. Add the cream and cook until the sauce thickens, about 8 minutes. Turn off the heat and stir in 2 teaspoons lemon juice and the parsley.
3. Heat the remaining 1 tablespoon olive oil in a heavy-bottomed saucepan. Add the spinach and cook until the leaves are wilted, 3 to 4 minutes. Stir in the remaining 2 teaspoons lemon juice and season with salt and pepper. Slice the pork and serve with the mushroom sauce and spinach.