Madeira Pork Milk Street Food

PORT, MARSALA OR MADEIRA SAUCE

Port, Marsala or Madeira Sauce image

Make and share this Port, Marsala or Madeira Sauce recipe from Food.com.

Provided by Barb G.

Categories Sauces

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 tablespoons butter
3 tablespoons shallots, minced
1/2 teaspoon black peppercorns, cracked
1/4 teaspoon thyme
1 bay leaf
1/4 cup red wine
3/4 cup marsala or 3/4 cup madeira wine
1 5/8 ounces gold demi-glace
1/4 cup water
1/4 cup cream

Steps:

Saute shallots in butter for 1-2 minutes or until translucent.
Add cracked peppercorns, thyme and bay leaf and cook 30 seconds.
Add red wine and reduce by half.
Add Port, Marsala or Madeira wine and bring to boil.
Add demi-Glaze gold and whisk until dissolved.
Add cream and reduce, then add enough water to reach desired sauce thickness.
Strain and serve over Beek, Veal, Pork, chicken or other grilled or roasted meats.

ROAST PORK WITH MADEIRA SAUCE

Roast Pork With Madeira Sauce image

Make and share this Roast Pork With Madeira Sauce recipe from Food.com.

Provided by kymgerberich

Categories Pork

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs pork loin
1 cup white wine
187 1/2 ml madeira wine
2 bay leaves
1 lemon, zest of
1 ounce flour
1 tablespoon vinegar
salt and pepper

Steps:

Put the pork into a roasting pan with 1 cup water, white wine, vinegar, bayleaves, lemon zest, salt and pepper.
Bake in a moderate oven. Baste from time to time until the pork is tender. Take from the pan, thicken the sauce with a flour and water paste, add the madeira and strain.
Slice the pork and serve with the sauce poured over it.
Tom make a crisp crust, remove the pork from the pan when it is tender and leave to get cold. Brush the top with beaten egg yolk, coat with breadcrumbs, moisten with gravy and return to the oven. Continue roasting and basting until you have a crust half an inch thick.

Nutrition Facts : Calories 500.1, Fat 21.2, SaturatedFat 7.4, Cholesterol 90.7, Sodium 73.4, Carbohydrate 8.9, Fiber 0.1, Sugar 1.6, Protein 30.7

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On a work surface, lightly pound the pork slices to a 1/4-inch thickness. Rub with the sage and season with salt and pepper. Dredge the pork in the flour, shaking off any excess.
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