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Pork Loin With Marsala Wine

Italian.Chef's picture
Pork Loin With Marsala Wine has a fine taste. Pork Loin With Marsala Wine gets its taste from meat mixed with cream and flavored with white wine. Pork Loin With Marsala Wine is inspired by many food joints across the world.
  Boneless pork loin roast 3 Pound
  Fresh rosemary leaves/1 tablespoon dried rosemary 3 (From Sprigs)
  Garlic 2 Clove (10 gm), chopped
  Butter 3 Tablespoon
  Olive oil 2 Tablespoon
  Freshly ground pepper To Taste
  Salt To Taste
  Dry white wine 1 Cup (16 tbs)
  Dry marsala wine/Sherry 1⁄2 Cup (8 tbs)
  Whipping cream 1⁄3 Cup (5.33 tbs)

Rub pork with rosemary and garlic.
Melt butter with oil in a large heavy casserole.
When butter foams, add pork.
Brown meat on all sides over medium heat.
Add salt and pepper.
Add 3/4 cup white wine.
Deglaze casserole by stirring to dissolve meat juices attached to bottom of casserole.
Partially cover casserole and reduce heat.
Cook meat 2 hours or until tender.
Baste meat several times during cooking.
If sauce looks too dry, add remaining wine.
Place meat 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 meat and arrange on a warm platter.
Spoon sauce over meat.

Recipe Summary

Difficulty Level: 
Main Dish

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Pork Loin With Marsala Wine Recipe