2 Boneless Pork Loins
6 tablespoons of butter (used when first roasting pork)
3 tablespoons of butter
4 tablespoons of Olive Oil
Sprig of fresh parsley
1 Bay Leaf
Pinch of thyme
2 to 3 sliced onions
4 to 5 sliced carrots
1/3 cup of Madeira Wine plus another 2 tablespoons for use later
1 cup of brown stock
1 tablespoon of corn starch
Brown roast the pork in butter and oil then remove the meat.
Add 3 tablespoons of butter, the vegetables and seasoning. Add 1/3 cup of Madeira Wine and reduce until almost all gone.
Return the meat and cover with foil and roasting lid. Place in oven at 160 oC for one hour or until done. Remove meat, add one cup of stock, one tablespoon of corn starch and 2 tablespoons of Madeira Wine. Heat back up on a hob and crush the vegetables.
Slice the meat and serve with warm sauce.
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For all enquiries relating to Madeira-lets.com email Mark Blezard