| 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 <phannema@wizard.ucr.edu> on Apr 11, 1997
A Message from our Provider:
“Misunderstood? No one understands like Jesus”