PORK ROAST WITH MARSALA
Make and share this Pork Roast With Marsala recipe from Food.com.
Provided by dicentra
Categories Very Low Carbs
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 475. Make 12 slits in pork and stud pieces of garlic. Sprinkle with bay leaves.
- Put pork in roasting pan. Rub with salt, pepper and olive oil.
- Roast pork 15 minutes. Turn oven down to 350 and roast for 1 hour longer, turning once. Remove meat to carving board and over with foil to keep warm.
- Skim fat from pan juices. Set pan over low heat, add marsala and water, bring to a boil, scraping brown bits from the bottom of the pan. Boil until liquid is reduced to ¾ cup, about 5 minutes.
- Slice pork and drizzle pan juices over meat.
Nutrition Facts : Calories 684.8, Fat 35, SaturatedFat 6.5, Cholesterol 234.1, Sodium 465.8, Carbohydrate 2.2, Fiber 0.1, Sugar 0.3, Protein 78.3
HOLIDAY PORK ROAST WITH ORANGE-MARSALA SAUCE
Make a new holiday memory! A marinated pork roast is served with a delicately fruity cranberry sauce.
Provided by Allrecipes Member
Yield 8
Number Of Ingredients 10
Steps:
- Pierce all sides of pork with fork and place in large plastic food storage bag. Combine half of teriyaki marinade & sauce and 1 Tbsp. Marsala; pour over pork. Press air out of bag; close top securely. Turn bag over several times to coat pork well. Refrigerate 8 hours or overnight, turning bag over several times.
- Place pork in shallow roasting pan. Bake at 350 degrees F 1 hour and 15 minutes, or until meat thermometer inserted into thickest part registers 155 degrees F. Let roast stand 10 minutes before slicing.
- Meanwhile, combine remaining half of teriyaki marinade & sauce, 1/3 cup Marsala, orange juice, cornstarch, sugar and water in medium saucepan. Bring to boil and simmer until sauce thickens; stir in cranberries and orange peel. Cut pork into slices and serve with sauce.
Nutrition Facts : Calories 370.5 calories, Carbohydrate 16.6 g, Cholesterol 109.2 mg, Fat 14.3 g, Fiber 0.5 g, Protein 37.9 g, SaturatedFat 4.7 g, Sodium 895.5 mg, Sugar 12.3 g
ROAST PORK WITH CRUSHED GRAPES, MARSALA & JUNIPER
Try Diana's autumnal roast pork recipe, made with crushed grapes, marsala wine, rosemary and juniper berries. It's a lovely dish for long, lazy Sunday lunches
Provided by Diana Henry
Categories Dinner, Main course
Time 1h45m
Number Of Ingredients 9
Steps:
- Unroll the pork and lay it on a board, flesh-side up. Make incisions all over the meat with a sharp knife, then push the slivers of garlic into the incisions. Crush the salt, peppercorns, rosemary and juniper berries roughly using a pestle and mortar, then stir in the olive oil. Rub the seasoning mix into the pork, again on the flesh-side, pushing bits inside the incisions. Put in a dish, cover and chill overnight.
- The next day, remove the pork from the fridge and allow it to come to room temperature. Heat the oven to 220C/200C fan/gas 7. Roll the loin firmly, keeping as much of the seasoning inside as you can, then tie it at intervals with kitchen string. Put it skin-side up in a heavy roasting tin and season all over. Roast for 25 mins, then reduce the oven to 200C/180C fan/gas 6.
- Pull half the grapes from their stems, cut the rest of the bunch into sprigs, and add them all to the roasting tin with 250ml of the marsala. Continue roasting for 1 hr. Test the meat: the juices should run clear when the flesh is pierced to the centre with a metal skewer (or see tip, below). Remove the pork from the tin, along with the grapes that are on sprigs, and put them on a warmed serving platter. Cover and leave to rest for 15 mins.
- Set the roasting tin over a medium heat, add the remaining marsala and crush the loose grapes into the juices. Boil until you have a slightly syrupy mixture. Serve the pork with the marsala sauce and the sprigs of roasted grapes.
Nutrition Facts : Calories 761 calories, Fat 49 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 49 grams protein, Sodium 1.5 milligram of sodium
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