Roast Pork With Marsala Recipes

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.

Steps:

• Soak the Figs in the Marsala at least an hour.
• Put the Boiler Onions in warm water 20 min, skin cut off the root and stem,cut a X in the bottom.
• Mix 1 TBS Oil, Salt, Pepper,& Allspice then rub the Pork let it stand half an hour.
• Sear the rubbed pork in the rest of the oil.
• Put everything but the butter in a coverable roasting pan.
• Roast covered at 325F for an hour.
• Uncover, drop the oven to 275F and continue roasting to an internal temp of 145F.
• If you want a higher temp for safety do so but I feel 145F plus the 5+ rise after removal is sufficient.
• Remove the meat to a plate.
• Remove the most solid of the Figs and onions.
• Put the liquid in a pot and degrease, I use paper towels.
• Chech the seasoning.
• Whisk in the butter to the hot liquid, I use my hand blender.
• Slice and enjoy, figs and onions on the side.

Steps:

• Preheat oven to 475 degrees.
• Make 12 slits in pork roast and stud with garlic.
• Slip bay leaves in string all around roast.
• Place pork in small roasting pan.
• Rub with salt, pepper and olive oil.
• Roast 15 minutes.
• Turn oven down to 350 degrees.
• Roast one hour longer, turning once.
• Remove to carving board and cover with foil to keep warm.
• Now skim fat from pan juices.
• Set pan over low heat.
• Add marsala and water and bring to a boil, scraping up bits from bottom of pan.
• Boil about 5 minutes, until liquid is reduced to about 3/4 cup.
• Remove string and bay leaf.
• Slice pork and drizzle juices over meat.

Steps:

• Mix flour, salt ,garlic salt, garlic powder, and oregano together in a medium bowl. Add pork chops, and toss until well coated.
• Heat butter and olive oil in a large skillet over medium heat. Place pork in skillet in a single layer, and cook, turning occasionally, until brown on both sides. Add mushrooms and minced garlic; cook and stir briefly.
• Stir in wine, scraping the skillet to loosen any brown bits. Cover and simmer over medium heat until pork is tender and sauce is thickened, about 15 minutes. If sauce is too thick, adjust by stirring in a small amount of wine.

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.