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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