Alex's Recipes


Roast Pork With Marsala


- from 365 Easy Italian Recipes by Rick Marzullo O'Connell -

The arrosti, or roasts, of Italy are usually special-day or Sunday fare. The Italians are very fond of roast pork, and even cold pork sandwiches are a favorite.



1 boneless pork loin roast, about
3-1/2 pounds, trimmed of fat, rolled and tied
3/4 tsp salt
6 garlic cloves, cut in half
2 tbsp olive oil
3 bay leaves, cut in half
1 cup dry Marsala or dry sherry
1/2 cup water


1. Preheat oven to 475F. 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 non-reactive small roasting pan. Rub roast with salt, pepper and olive oil.

2. Roast pork 15 minutes. Turn oven down to 350F and roast 1 hour longer, turning often. Remove meat to a carving board, cover with foil to keep.

3. 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.

4. Remove string and bay leaf from roast. Slice pork and drizzle pan juices.

A sure and frequent favorite around our house!






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