3 to 4lb.boned loin of Pork.tied tightly.Oil and sear in pan.Wrap in foil and cook slowly 30 to 40 mins. per pound in moderate oven.Open foil for last 20 mins. increase heat to 450 and baste with 1/4pint Marsala wine mixed with 1 tablespoon Cointreau.Retain meat juices.

Sauce Marsala.

Dice a slice of bacon and saute with 1 teaspoon of carrot,onion and parsley,add 2 peppercorns,2 cloves pinch of thyme and 1 tablespoon flour.Cook until slightly brown.Add 3/4 pint beef stock,meatjuices and 2 teaspoons tomato pulp.Simmer for 15 minds. strain and add 4 tablespoons of Marsala and a little more Cointreau.

Variations.

When cooking pork use marmalade instead of Marsala.

Serve with generous 1/2 pint chopped cooked apple.2 heaped tablespoons of orange marmalade stirred together with liquer glass of Cointreau, served warm

Enjoy