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New York City Chefs Daily Recipe for 3/26/2001 Recipe for Roast Pork with Marsala
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Chef's Daily Recipe for 3/26/2001 - Recipe for Roast Pork with Marsala
"Pork Roast with Marsala"

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1 boneless pork loin roast, about 3 1/2 pounds, trimmed of fat, rolled, and tied
6 garlic cloves, 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 or dry sherry
1/2 cup water

Preheat oven to 475 degrees.  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 small roasting pan.  Rub roast with salt, pepper, and olive oil.  Roast pork 15 minutes. Turn oven down to 350 degrees and roast 1 hour longer, turning once.  Remove meat to a carving board;  cover with foil to keep warm.  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.  Remove string and bay leaf from roast.  Slice pork and drizzle pan juices over meat.

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