Pork Loin with Marsala Wine
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).
says: "This recipe comes from Biba's Northern
Italian Cooking. I have made this and we all like
it a lot".
2 1/2 to 3 lb. boneless pork loin roast
Leaves from 3 sprigs fresh rosemary or 1 Tblsp.
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
pork with rosemary and garlic.
butter with oil in a large heavy casserole over
medium heat. When butter foams, add pork. Brown
meat on all sides.
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.
cover casserole and reduce heat. Cook pork 2
hours or until tender, baste pork several times
sauce looks too dry, add remaining white wine.
pork on a cutting board. Remove as much fat
as possible from the pan juices.
Marsala and cream to pan juices. Stir over high
heat until sauce has a medium thick consistency.
Taste and adjust for seasoning.
pork and arrange on a warm platter. Spoon sauce
over pork. Serve immediately.