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Pork Loin With Marsala Wine Recipe
|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)|
Serving size: Complete recipe
Calories 3558 Calories from Fat 1599
% Daily Value*
Total Fat 179 g275.2%
Saturated Fat 71.3 g356.7%
Trans Fat 0.7 g
Cholesterol 1282.3 mg
Sodium 1838.2 mg76.6%
Total Carbohydrates 33 g11%
Dietary Fiber 1.3 g5.3%
Sugars 6.9 g
Protein 372 g744%
Vitamin A 26.1% Vitamin C 7.7%
Calcium 20% Iron 57.7%
*Based on a 2000 Calorie diet
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.