Wine Pairing: MC2 Members Blend
3 lbs pork loin, trimmed of fat
3 cloves garlic, cut in half lengthwise
6 whole cloves
3 lemons, zest removed and juiced
3 navel oranges, zest removed and juiced
6 bay leaves, crushed
3 rosemary springs
2 tbsp fennel seeds, crushed
3 tbsp olive oil, divided
1 cup Marsala wine
1/4 cup brown sugar
2 tbsp balsamic vinegar
1 tbsp butter
On the fatty side of the roast make 6 deep slits. Fill each slit with a garlic sliver and whole clove. In a large airtight non-reactive container combine the zests, citrus juices, bay leaves, rosemary, fennel seeds and 1 tablespoon olive oil, add the pork roast.
Marinate the pork overnight or for at least 8 hours. Preheat oven to 350 F. Remove pork from marinade and pat dry. In a Dutch oven heat 2 tablespoons of olive oil over medium heat. Brown the pork roast on all sides. Cover the roast and cook in the oven for 45 minutes, pour1/2 cup Marsala wine over the roast. Cover and return the roast to the oven and cook for another 20–30 minutes until the internal temperature at the roasts thickest part reaches 140 F. Place cooked roast on a cutting board and cover with aluminum foil. In the meantime pour the balance of the Marsala wine into the Dutch oven and heat over medium heat. Stir constantly scrapping off the brown bits. Add the brown sugar and balsamic vinegar, whisk until the sugar is dissolved and sauce starts to thicken. Whisk in the butter and continue cooking until syrupy. Cut roast into 1/4” slices and serve with Marsala sauce.