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Pork with Marsala Sauce
Italy
  -   Maiale al Marsala
Serves:
Effort:
Sched:
DoAhead:  
2 main  
***
3-1/2 hr  
Yes

Most Pork Marsala recipes you'll find use pork loin pounded flat with a fancy sauce, rather "gourmet". I have, however, found a few Italian recipes in a more practical style, including as a sliceable roast with sauce. This recipe is my own distillation of various approaches, configured for easy buffet service.




2
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3
1/2
1/4
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1
3
12
3
2
1/2
1/2
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#
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T
t
t
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oz


T
T
c
c
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Pork Loin (1)
-- Marinade
Balsamic Vinegar
Salt
Pepper
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Mushrooms, dried (2)  
Rosemary sprig
Juniper Berries
Butter
Olive Oil ExtV
Marsala
Stock
-- Garnish
Rosemary sprigs

Prep   -   (2 hrs - 10 min work)
  1. Cut PORK into cubes about 1-1/2 inches on a side. Massage with all Marinade items and let marinade for 2 hours at room temperature (or 6 hours in the fridge), turning now and then..
  2. Soak MUSHROOMS (if using dried) for an hour in just enough warm water to rehydrate.
  3. Strip ROSEMARY leaves from stems and chop small. Crush JUNIPER. Mix.
Run   -   (1-1/2 hrs)
  1. Drain Pork well, retaining free Marinade. Dry the pork cubes on paper towels so they will brown.
  2. In a spacious sauté pan, heat Olive Oil and Butter. Fry Pork in batches over moderate flame until very lightly browned on all sides - not so brown as to stiffen it.
  3. Pour off all the fat from the pan.
  4. Return all Pork to the pan, along with Marinade, Rosemary mix, Mushrooms, 1/2 cup Soaking Liquid Marsala and Stock. Bring to a simmer, cover tightly and simmer over very low heat, turning now and then, until pork is tender, about 1 hour or so depending on cut.
  5. Adjust liquid to the desired consistency (not too dry).
  6. Serve garnished with Rosemary Sprigs, along with steamed medium grain rice, bread or pasta as desired.
NOTES:
  1. Pork:   Weight is with all bones and excess fat removed. Most recipes call for loin, but other cuts can work with the method given here. Many recipes cut loin into large slices and pound them flat with a mallet before frying. Some recipes cook a whole loin roast and slice it when done, serving with sauce.
  2. Mushrooms:   Officially, these should be dried Porcini, which are rather costly and sometimes difficult to find around here. Some recipes use fresh Portabelas or Crimini - different flavor but certainly workable. I have found quite usable dried mushrooms from China in large Asian markets here in Los Angeles and use a mix of different kinds - but not Shiitakes / Chinese Black Mushrooms which are too strong and distinctively Asian.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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