Combine this recipe with previous recipe
Alternate meat pork loin
Pork marsala
Poke holes and top of meat and insert cloves of garlic
Cover top with several fresh bay leaves
Season before browning
Marsala Sauce
1 cup dry marsala wine or port
1 cup flour
1 cup broth
1/2 cup heavy cream
Reduce until sauce coats the back of a spoon
Add stuff like sage, rosemary, bay, etc.
Pour sauce over ground meat in the oven safe container
Add a dozen chestnuts around the perimeter
Cover with foil for first half of cooking time
Bake at 250° for 2 1/2 hours
Chef recommended 325° for an hour and a half
Or use Probe and cook to 150°
Plate think slices and cover with some of the sauce
Serve with polenta or baby potatoes
Robert@RobertAndrews.NET
