INGREDIENTS

INSTRUCTIONS

Last night I made a sauce (a variant of a sauce in _Peppers.  A
cookbook_, author inconveniently forgotten) for serving with pork
center-cut butterfly chops.  The sauce would probably be out of this
world for a tenderloin basting mixture as well. Anyway,  Thaw peppers
(if needed), deseed and roast.  While roasting, saute  onions and
garlic with oil in small saucepan until wilted and onions  starting to
become translucent.  Mix all other ingredients except  ketchup and add
to suacepan.  Bring to a boil for one minute then  reduce heat to
simmer. Add ketchup and reduce for 10 minutes.  Puree  entire mixture
in blender or force through seive.  Serve hot, on plate, creating a
'moat' around the pork cutlet.  Notes: I made the sauce 3 hours before
dinner, and then covered with  some plastic wrap to prevent skinning.
I then reheated in a saucepan  right before eating, with no loss of
quality. This could also be used  with a tenderloin, by mixing with
some of the natural juices and  using as a basting mixture while
cooking. Also, a white zinfandel  blush wine (prob. any sweet wine)
went very well with the flavor of  the sauce and pork. Also had
applesauce, twice baked potatoes,  italian bread w/ garlic butter, and
a little steamed broccolli. All  flavors worked well togethor except
poss. the broccolli.  Scott "Nothing impresses a woman like a guy who
can cook" Sehlhorst  CHILE-HEADS ARCHIVES  From the Chile-Heads recipe
list.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
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Calories: 45
Calories From Fat: 30
Total Fat: 3.6g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 64.1mg
Carbohydrates: 3.6g
Fiber: <1g
Sugar: 1.8g
Protein: <1g