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Chef Dr. Delicious recipes Pork Roast with Marsala recipe today with a daily updated recipe from an Italian, French, or Haute Cuisine Recipe Collection. Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chicken, Veal, Pork, Filet, Sole, Rice & Pasta.
New York City restaurant chef and editor review these daily recipes.
New York, New York - Restaurant capital of the world.
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 3/26/2001 - Recipe for Roast Pork with Marsala
"Pork Roast with Marsala"
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1 boneless pork loin roast, about 3 1/2 pounds, trimmed of fat, rolled, and tied
6 garlic cloves, cut in half
3 bay leaves, cut in half
3/4 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
1 cup dry Marsala or dry sherry
1/2 cup water
Preheat oven to 475 degrees. With a sharp paring knife, make 12 slits in pork roast and stud with pieces of garlic. Slip bay leaves under string all around roast. Place pork in a small roasting pan. Rub roast with salt, pepper, and olive oil. Roast pork 15 minutes. Turn oven down to 350 degrees and roast 1 hour longer, turning once. Remove meat to a carving board; cover with foil to keep warm. Skim fat from pan juices. Set pan over low heat; add Marsala and water and bring to a boil, scraping up brown bits from bottom of pan. Boil until liquid is reduced to 3/4 cup, about 5 minutes. Remove string and bay leaf from roast. Slice pork and drizzle pan juices over meat.
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