Name: Sweet Onion-Rosemary Sauce / Rev
Ingredients: 1 ts Safflower oil, or spray; 2 oz Pork loin scraps; 1 lg Mushroom, chopped; Green onion, optional; 1 Clove garlic, sliced; 1 Sprig fresh thyme, left whole; 1 sm Fresh rosemary sprig, left whole; 1 1/2 c Lowfat chicken broth, low salt; 1 ts Mushroom gravy, base (such as better than bouillon) -onion---; 1 ts Safflower oil; 1/4 ts Canola oil, butter flavored; 1/2 md Sweet mayan onion, small dice; 1 tb White wine; Pepper, to taste

God has created each of us with a thirst that only He can quench. French philosopher Pascal called it a God-shaped vacuum in our hearts that only He can fill. Or as Augustine put it, 'Our souls are restless until they find their rest in Thee.' Man is perpetually seeking. To whatever degree we don't know the unseen and eternal realm; we seek answers in the seen and temporal. We look for eternal answers among temporal things. But we discover that they cannot provide them.

Dan Stone

CATEGORY	CUISINE	TAG	YIELD
Meats	Maya	4star, Sauce	4	Servings

INGREDIENTS

1	ts	Safflower oil, or spray
2	oz	Pork loin scraps
1	lg	Mushroom, chopped
		Green onion, optional
1		Clove garlic, sliced
1		Sprig fresh thyme, left whole
1	sm	Fresh rosemary sprig, left whole
1 1/2	c	Lowfat chicken broth, low salt
1	ts	Mushroom gravy, base (such as better than bouillon) -onion—
1	ts	Safflower oil
1/4	ts	Canola oil, butter flavored
1/2	md	Sweet mayan onion, small dice
1	tb	White wine
		Pepper, to taste

INSTRUCTIONS

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 <[email protected]> on Apr 11, 1997

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