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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 4 |
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I've had this recipe for about 10 years, not sure where I got it from but am grateful to it's source. If you buy good marsala wine as opposed to the cooking marsala sold in every supermarket, it will make a nice difference. Ingredients:
3 1/2 lbs boneless pork loin roast, tied |
6 cloves garlic, 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 |
1/2 cup water |
Directions:
1. Preheat oven to 475 degrees.
2. Make 12 slits in pork roast and stud with garlic.
3. Slip bay leaves in string all around roast.
4. Place pork in small roasting pan.
5. Rub with salt, pepper and olive oil.
6. Roast 15 minutes.
7. Turn oven down to 350 degrees.
8. Roast one hour longer, turning once.
9. Remove to carving board and cover with foil to keep warm.
10. Now skim fat from pan juices.
11. Set pan over low heat.
12. Add marsala and water and bring to a boil, scraping up bits from bottom of pan.
13. Boil about 5 minutes, until liquid is reduced to about 3/4 cup.
14. Remove string and bay leaf.
15. Slice pork and drizzle juices over meat.
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