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Madeira Pork Roast

List of Ingredients




The average family in 18th-century Philadelphia rarely ate pork or other meats -- it was simply too expensive. But City Tavern always had meat on the menu, often with Madeira as an ingredient in an accompanying sauce or stew.
Here, sweet Madeira pairs beautifully with pork, giving it a sweet and tangy flavor.


6 to 8 pounds boneless pork top loin roast (2 4-pound loins that can be
separate or tied)
2 cups sweet Madeira
7 medium yellow onions, sliced
8 garlic cloves, chopped
1 bay leaf
1 sprig fresh thyme
3 tablespoons Dijon mustard
Salt and freshly ground black pepper
2 cups red burgundy
7 1/2 cups sliced mushrooms (about 1 1/2 pounds)
2 cups prepared demi-glace
1 cup whipping cream
Green onions (green part only), chopped, for garnish



Recipe



Place roast in a large casserole dish. Add Madeira, onions, garlic, bay leaf and thyme. Cover with plastic wrap and marinate in refrigerator, turning roast occasionally, at least 4 hours or overnight.

Preheat oven to 375 degrees. Remove roast from marinade and place in a large baking dish. Reserve marinade. Spread mustard on roast and sprinkle with salt and pepper. Bake about 2 hours, until a meat thermometer inserted in the pork registers 155 degrees.

Pour reserved marinade into a small saucepan and bring to a boil over high heat. Cook 10 minutes, until reduced to about 1/4 cup. Remove and discard bay leaf. Remove from heat and reserve. Transfer roast to a platter, cover with foil and let stand 15 minutes before carving (the meat's temperature will rise 5 degrees while standing). Discard any excess fat in pan.

Add burgundy to deglaze pan, loosening any browned bits on the bottom with a wooden spoon. Add reduced marinade and cook about 10 minutes, until liquid is further reduced by half. Add mushrooms, demi-glace and cream. Reduce heat and simmer about 5 minutes, until mushrooms are soft. Season with salt and pepper to taste.

To serve, remove string and slice roast. Serve sauce with meat and garnish with green onions.
Makes 8 to 10 servings.