Shelly's Recipe

PORK LOIN WITH MARSALA WINE

Category: Roasts/Tenderloins - Pork

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.