Pork Loin with Marsala Wine

By MissHeather

Ingredients

• 1 , 2 1/2 - 3 lb boneless pork-loin roast
• leaves from 3 sprigs fresh rosemary or 1 T dried rosemary
• 2 garlic cloves, chopped
• 3 T butter
• 2 T olive oil
• salt and freshly ground pepper to taste
• 1 C dry white wine
• 1/2 Cdry Marsala winne or sherry
• 1/3 C whipping cream

Details

Servings 6

Preparation

Step 1

Rub pork with rosemaryand 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 util 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 pa juices. Add Marsala or sherry and cream to pann 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. Serve immediatley.