Sweet Onion-rosemary Sauce / Rev
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Maya | 4star, Sauce | 4 | Servings |
INGREDIENTS
| 1 | t | Safflower oil, or spray |
| 2 | oz | Pork loin scraps |
| 1 | Mushroom, chopped | |
| Green onion, optional | ||
| 1 | Clove garlic, sliced | |
| 1 | Sprig fresh thyme, left | |
| whole | ||
| 1 | Fresh rosemary sprig, left | |
| whole | ||
| 1 1/2 | c | Lowfat chicken broth, low |
| salt | ||
| 1 | t | Mushroom gravy, base such |
| as better than bouillon | ||
| onion- | ||
| 1 | t | Safflower oil |
| 1/4 | t | Canola oil, butter flavored |
| 1/2 | Sweet mayan onion, small | |
| dice | ||
| 1 | T | 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 <phannema@wizard.ucr.edu> on Apr 11, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 66
Calories From Fat: 32
Total Fat: 3.6g
Cholesterol: 93mg
Sodium: 111.3mg
Potassium: 127.3mg
Carbohydrates: 4.3g
Fiber: <1g
Sugar: 1.7g
Protein: 3.9g