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Recipe for :

Pork Loin with Marsala Wine

This is one of the recipes that has been provided by Shirley Cline from San Francisco in response to my quest for recipes using Balsamic Vinegar. (You can contact Shirley by emailing her - click here).

Shirley says: "This recipe comes from Biba's Northern Italian Cooking. I have made this and we all like it a lot".


One 2 1/2 to 3 lb. boneless pork loin roast
Leaves from 3 sprigs fresh rosemary or 1 Tblsp. dried
2 garlic cloves, chopped
3 Tblsp. butter
2 Tblsp. olive oil
Salt and pepper to taste
1 cup dry white wine
1/2 cup dry Marsala wine
1/3 cup whipping cream

  • Rub pork with rosemary and garlic.
  • Melt butter with oil in a large heavy casserole over medium heat. When butter foams, add pork. Brown meat on all sides.
  • Add salt and pepper. Add 3/4 cup of the white wine. Deglaze casserole by stirring to dissolve meat juices attached to the bottom of casserole.
  • Partially cover casserole and reduce heat. Cook pork 2 hours or until tender, baste pork several times during cooking.
  • If sauce looks too dry, add remaining white wine.
  • Place pork on a cutting board. Remove as much fat as possible from the pan juices.
  • Add Marsala and cream to pan juices. Stir over high heat until sauce has a medium thick consistency. Taste and adjust for seasoning.
  • Slice pork and arrange on a warm platter. Spoon sauce over pork. Serve immediately.

Serves 4

Shirley Cline