Sweet onion-rosemary sauce / rev
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Safflower oil, or spray |
| 2 | ounces | Pork loin scraps |
| 1 | large | Mushroom, chopped |
| Green onion, optional | ||
| 1 | Clove garlic, sliced | |
| 1 | Sprig fresh thyme, left whole | |
| 1 | small | Fresh rosemary sprig, left whole |
| 1½ | cup | Lowfat chicken broth, low salt |
| 1 | teaspoon | Mushroom gravy, base (such as better than bouillon) -onion--- |
| 1 | teaspoon | Safflower oil |
| ¼ | teaspoon | Canola oil, butter flavored |
| ½ | medium | Sweet mayan onion, small dice |
| 1 | tablespoon | White wine |
| Pepper, to taste | ||
Directions
Heat oil in a large saucepan over medium-high heat. Select scraps, including bones, from pork loin. Add to the pan and saute for about 10 minutes or until light brown. Add chopped mushroom and saute for 2 to 4 minutes. Add garlic and other ingedients. Bring to a boil, reduce heat, and simmer for 25- 30 minutes to reduce.
While sauce is simmering, place a medium saute pan over medium-high and heat the two oils. Add onion and saute until light brown. Add wine and cook for a few minutes until alcohol is neutralized. Add to the simmering pot after it has cooked for about 20 minutes. Taste for pepper. Keep warm.
menu: grilled and peppered loin with sweet onion-rosemary sauce, served with warm new potatoes and caraway Dallas (1987) ISBN 1555841767 hanneman 6 Ap 1997 Recipe by: idea from Dean Fearing, Mansion on Turtle Creek Cookbook Posted to Kitmailbox Digest by PATh <phannema@...> on Apr 11, 1997