Roast Pork with Madeira Sauce

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                            FOOD FUNNY
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Here's a true food funny from Rosemary Zwick

The difference when men and women go out for dinner together. When the
bill arrives, Mike, Dave and John will each throw in $20, even though
it's only for $32.50. None of them will have anything smaller and none
will actually admit they want change back. When Sue, Mary and Jane get
their bill, out come their pocket calculators.

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                            TODAY'S RECIPE
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The lowly pork roast is one of the most flavorful cuts of meat
available, and although this delicious sauce may be gilding the lily,
it's well worth the small additional effort.

Roast Pork with Madeira Sauce

3 to 4 lb (1.5 to 2 Kg) boneless pork roast
Peel from 1 lemon
2 bay (laurel) leaves
Salt and ground white pepper to taste
2 Tbs (30 ml) red wine vinegar
1 cup (250 ml) dry white wine or water
2 Tbs (30 ml) flour
1/2 cup (60 ml) Madeira wine (optional)

Place the roast in a roasting pan, and scatter the lemon peel and bay
leaves around it. Add the salt, pepper, and white wine to the roasting
pan, and roast at 325F (160C) for 2 to 2 1/2 hours, until the internal
temperature reaches 170F (75C). Baste the meat with the pan juices every
half hour. When roast is done, remove from the pan and skim and discard
the fat off the top of the pan juices. Mix the flour with the Marsala
wine and add to the pan juices, stirring constantly with a wire whisk
over low heat until the juices thicken slightly. Slice the meat and
spoon the sauce over it, or serve the sauce in a bowl at the table for diners to add their own.
 Serves 6 to 8.
Received on Thu Jun 17 20:29:41 2010