Pork Loin With Marsala Wine
|Boneless pork loin roast||3 Pound|
|Fresh rosemary leaves/1 tablespoon dried rosemary||3 (From Sprigs)|
|Garlic||2 Clove (10 gm), chopped|
|Olive oil||2 Tablespoon|
|Freshly ground pepper||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.