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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
For the pork:
1 whole boneless brined pork loin
Salt and pepper to generously cover the roast
Brined the loins over night in a solution of 1/2 cup salt, 1/2 cup sugar mixed with 1 gallon of water.
Brining always ensures a juicy roast. Place the roast fat side up on a roasting rack and season with the salt and pepper. Roast at 450or 10 minutes, then lower the oven temperature to 325 and cook to an internal temperature of 155. Start checking the temperature of the roast after 30 minutes it will probably take from 45 minutes to just over an hour depending on the size of your roast Remove the pork from the oven and let the roast rest for at least 8 to 10 minutes before carving. The internal temperature will continue to rise, hopefully not too much above 160 degrees. Slice and serve with Marsala Wine Sauce.
For the Marsala Wine sauce:
3 cups of really rich chicken stock
1/2 cup minced shallot
2 cups sliced mushrooms
2 cups sweet Marsala wine-it's important to find a good imported one
Salt and pepper
Corn starch slurry to thicken about 3 tbsp of cornstarch dissolved in 1/2 cup cold water.
Bring the stock, shallot, mushrooms, and wine to the boil, simmer for about 10 minutes, season, and thicken the sauce with the slurry.
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ROASTED PORK LOIN WITH MARSALA WINE SAUCE
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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
For the pork:
1 whole boneless brined pork loin
Salt and pepper to generously cover the roast
Brined the loins over night in a solution of 1/2 cup salt, 1/2 cup sugar mixed with 1 gallon of water.
Brining always ensures a juicy roast. Place the roast fat side up on a roasting rack and season with the salt and pepper. Roast at 450or 10 minutes, then lower the oven temperature to 325 and cook to an internal temperature of 155. Start checking the temperature of the roast after 30 minutes it will probably take from 45 minutes to just over an hour depending on the size of your roast Remove the pork from the oven and let the roast rest for at least 8 to 10 minutes before carving. The internal temperature will continue to rise, hopefully not too much above 160 degrees. Slice and serve with Marsala Wine Sauce.
For the Marsala Wine sauce:
3 cups of really rich chicken stock
1/2 cup minced shallot
2 cups sliced mushrooms
2 cups sweet Marsala wine-it's important to find a good imported one
Salt and pepper
Corn starch slurry to thicken about 3 tbsp of cornstarch dissolved in 1/2 cup cold water.
Bring the stock, shallot, mushrooms, and wine to the boil, simmer for about 10 minutes, season, and thicken the sauce with the slurry.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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