CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

PORK LOIN WITH MARSALA WINE

Shelly's
recipe box

Printview my recipes
this recipe viewed 27 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Roasts/Tenderloins - Pork
    Prep Time:       Cook Time:       Total Time:  

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.




Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Roasted Pork Loin With Marsala Wine Sauce
   by sgre52160



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




Pork - Loin - Marsala Sauce
   by KitchenMagician



Makes 6 servings. 1 1/2 lb. pork tenderloin 1 T. vegetable oil 4 T. Dijon mustard 2 T. butter 2 shallots, minced 1 c. Marsala wine 1 T. Dijon mustard 1 c. heavy cream Preheat oven to 350F




Rosemary Pork Loin With Red Wine Risotto - Crock Pot
   by sgre52160



1 3-pound boneless pork loin 2 tablespoons olive oil 1 teaspoon salt 1 teaspoon pepper 6 sprigs fresh rosemary 2 tablespoons butter, divided 3 cloves garlic, minced 1/2 cup onion, minced




*veal Meatballs In A Sage Marsala Wine Sauce*
   by sgre52160



1 1/2 lbs ground veal 1/4 cup soft bread crumbs moistened with milk 3 tbsp grated parmesan cheese 10 fresh sage leaves 3 tbsp butter salt & pepper 3/4 cup dry marsala wine 1/2 cup chicken broth




Pork Marsala
   by sgre52160



1 (9-ounce) package refrigerated angel hair pasta 1 tablespoon butter 3/4 teaspoon salt, divided 1 tablespoon olive oil, divided 1/4 cup all-purpose flour 8 (2-ounce) boneless center-cu





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.