Pork Loin with Marsala Wine

Pork Loin with Marsala Wine


One (2 and 1/2 to 3-pound) boneless pork loin roast

Leaves from 3 sprigs fresh rosemary or 1 tablespoon dried rosemary

2 garlic cloves, chopped

3 tablespoons butter

2 tablespoons extra virgin olive oil

Salt and freshly ground pepper to taste

1 cup dry white wine

1/2 cup dry Marsala wine or sherry

1/3 cup whipping cream


Rub pork with rosemary and garlic.

Melt butter with olive 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 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 wine.

Place pork on a cutting board.

Remove as much fat as possible from pan juices.

Add Marsala or sherry 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. Makes 6 servings.

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