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

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