Could I substitute chicken or beef broth for the Marsala wine in this recipe?? It's used to deglaze the pan drippings - TIA
Pork Rolls with Apple Marmalade
“Involtini di Maiale alle Mele”
4 Tbsp butter, divided
2 granny Smith apples, peeled and cubed
1 pork loin (about 2 lbs)
2 thick slices pancetta, cut into 4 pces
4 sprigs sage, plus extra
2 tbsp extra virgin olive oil
Salt and pepper
½ C. marsala wine
In skillet over med heat, melt 2 tbsp butter. Add apple and sauté for 5 mins or until carmelized. Set aside and keep warm. Cut pork into 6 pieces. Arrange 2 pieces of pork with a sprig or sage and a piece of pancetta in between. Skewer with toothpicks to keep secure during cooking. Repeat with remaining pork, sage and pancetta until you have 3 pork-pancetta skewers.
In skillet over high heat warm remaining 2 tbsp butter and 2 tbsp olive oil. Season skewers with salt and pepper, add to skillet and sear on all sides. Deglaze with Marsala and cook until wine has evaporated or until desired doneness. To serve, place apples on platter. Arrange pork on top and garnish with julienned sage leaves.