Pork Loin with Marsala Wine

Pork Loin with Marsala Wine


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


  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.

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