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Warning: Roast Pork with Marsala Wine Gravy might make you the go-to holiday chef. Ready for it?
Let’s talk about roast pork, a dish that’s been making mouths water for centuries. From medieval feasts to modern family dinners, this classic has always been a star. Why? It’s all about the crispy crackling and juicy, tender meat. Pair that with Marsala gravy, a rich, velvety sauce with Italian roots, and you’ve got a combo that feels like a hug for your taste buds.
But it’s not just about taste. Cooking this dish is an experience. The smell of the pork roasting fills your home with pure comfort, and that first crunch of the crackling. Pure magic. Plus, pork is packed with protein, and the Marsala wine gives the gravy a flavor boost without overpowering it.
Ready to make dinner legendary? This Roast Pork with Marsala Wine Gravy recipe’s got you covered!
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Roast Pork with Marsala Wine Gravy
- Prep Time: 40 minutes
- Assembling and resting: 12 hours
- Cook Time: 150 minutes
- Total Time: 15 hours 10 minutes
- Yield: 4–6 portions depending on size 1x
- Category: Dinner
- Method: Easy
- Cuisine: Italian
Description
Get ready to make your kitchen smell like a five-star bistro with this mouthwatering roast pork recipe. It’s all about crispy crackling, tender meat, and a gravy so rich and flavorful, you’ll want to drizzle it on everything.
Ingredients
- 2kg boneless pork loin
- 1 tbsp fennel seeds (split into two portions)
- 1 tbsp sea salt (split into two portions)
- 1 tsp garlic paste
- 1/2 tsp five-spice powder
- 1 tbsp plain flour
- 100ml Marsala wine
- 400ml chicken stock
Instructions
- Start by preheating your oven to 220˚C/428˚F.
- Place the pork on a wire rack in your sink and pour over 1 liter of boiling water.
- This trick helps the skin crisp up beautifully.
- Pat it dry thoroughly, better yet, let it dry out overnight in the fridge for ultimate crackling perfection.
- Crush the fennel seeds and salt using a pestle and mortar or a coffee grinder.
- Take three-quarters of this mixture and rub it generously into the pork skin.
- Now, mix the remaining seasoning with the garlic paste and five-spice powder, and massage it into the scored flesh of the meat.
- Pop the pork into the oven and roast for 30 minutes at a high temperature.
- Then, lower the heat to 190˚C/375˚F and roast for another 1 hour and 45 minutes.
- Keep an eye on that crackling; it should be golden and crunchy.
- If it needs a little more crispiness, give it a quick blast under the grill.
- Once done, cover the pork with foil and let it rest for 15 minutes.
- This step locks in the juices and makes carving a breeze.
The Gravy
- Don’t skip the Marsala Wine Gravy!
- Pour off most of the fat from the roasting pan, keeping about a tablespoon.
- Place the pan over medium heat.
- Stir in the flour and cook for a minute until it turns a light golden brown.
- Add the Marsala wine and chicken stock, whisking as you go.
- Let it bubble and thicken, which takes about five minutes.
- Need a thinner gravy? Just add a splash of boiling water.
Serve It Up
- Carve your rested pork into thick, juicy slices and pair it with a generous drizzle of that Marsala gravy.
- Serve with your favorite sides, think roasted veggies or buttery potatoes, and watch everyone at the table go for seconds.
Equipment
Buy Now → Notes
Created, prepared, tried, and tested by Melanie from SA Tasty Recipes, Saffas Daily Recipes
Nutrition
- Serving Size: 1 serving
- Calories: 531
- Sugar: 1.3 g
- Sodium: 2453.9 mg
- Fat: 24.9 g
- Saturated Fat: 9.7 g
- Trans Fat: 0 g
- Carbohydrates: 7.2 g
- Fiber: 0.5 g
- Protein: 65.5 g
- Cholesterol: 165.4 mg
This recipe is all about flavor, tradition, and the ultimate crispy crackling. What would you serve with it?
Why you will love Roast Pork with Marsala Wine Gravy
This recipe delivers everything you want in a roast dinner: crispy, golden crackling, tender pork, and a rich, savory Marsala gravy that ties it all together. The steps are straightforward, the ingredients are simple, and the flavors are unforgettable. Whether it’s a special occasion or just a cozy night in, this dish will make your meal feel like a celebration.
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Esme, this is one of my features for SSPS #380.
Mwah, thank you so much for the upcoming feature Melynda. I appreciate it.