Pork Loin Recipes + Ham & Sausage - Exciting, Lean & CHEAP

Bet you went to my pork chop recipe page first, didn't you? I can't really blame you, they're so versatile. But MY first choice would be right here! Pork loins, ham (slices, of course) and ground pork are just right for quick and easy recipes. And they're usually all on sale at one of your markets every week. A quick scroll through my collection should convince you. And here's a little tip...no, it's really a BIG money-saving tip: buy a 4 or 5 lb pork loin when they go on sale at around $2 a pound (they do that a lot)and slice into 3 or 4 pieces. Freeze 'em and you've got a bunch of meals for around three or four bucks each. Now that's way cheaper than buying packaged boneless chops.

But if your heart is set on pork chops just click here and you've got 'em.

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***NEW***
Pork Loin with Marsala Wine (Arrosto di Maiale al Marsala )Serves 6

Notice that I call for "dry" marsala wine. The other is "sweet" and that's not for this recipe.

1 (2 & 1/2 to 3-lb.) boneless pork-loin roast
leaves from 3 sprigs fresh rosemary or 1 Tbsp dried rosemary
2 garlic cloves, chopped
3 Tbsp butter
2 Tbsp olive oil
salt and freshly ground pepper to taste
1 cup dry white wine
1/2 cup dry Marsala wine or sherry
1/3 cup whipping cream

Rub pork with rosemary and garlic.

Melt butter with oil in a large heavy casserole, and when it foams, add pork. Brown meat on all sides over medium heat. Add salt, pepper, and 3/4 cup white wine. Deglaze casserole by stirring to dissolve meat juices & bits attached to bottom of casserole.

Partially cover casserole, reduce heat,and cook hours or until tender. Baste meat several times during cooking. If sauce looks too dry, add remaining wine.

Place meat on a cutting board.

Add Marsala or sherry and cream to pan juices, and stir over high heat until sauce has a medium-thick consistency. Taste and adjust for seasoning, slice meat and arrange on a warm platter. Spoon sauce over meat, and serve immediately.

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JUST CLICK TITLE TO GO THERE
(Click "Back" to Return)

TO PRINT OR PREVIEW A RECIPE:Found some you want to keep? (I certainly hope so.) Just highlight them, then right click, hit "Print", then "Selection", then "Print" again. That was easy, wasn't it?
(If this doesn't work, give your printer a good whack with something - like I do. It won't help you print but you might feel better.)
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