Pork Loin with Marsala Wine

Ingredients:

Makes 6 servings.

• 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

Directions:

1. Rub pork with rosemary and garlic.

2. Melt butter with olive oil in a large heavy casserole over medium heat.

3. When butter foams, add pork.

4. Brown meat on all sides.

5. Add salt and pepper.

6. Add 3/4 cup of the white wine.

7. Deglaze casserole by stirring to dissolve meat juices attached to bottom of casserole.

8. Partially cover casserole and reduce heat.

9. Cook pork 2 hours or until tender; baste pork several times during cooking. If sauce looks too dry, add remaining wine.

10. Place pork on a cutting board.

11. Remove as much fat as possible from pan juices.

12. Add Marsala or sherry and cream to pan juices.

13. Stir over high heat until sauce has a medium-thick consistency.

14. Taste and adjust for seasoning.

15. Slice pork and arrange on a warm platter.

16. Spoon sauce over pork.

17. Serve immediately.