Side Pannel
Sweet Onion-Rosemary Sauce / Rev
Sweet Onion-Rosemary Sauce / Rev
- Recipe Submitted by ADMIN on 09/26/2007
Category: Sauces
Ingredients List
- 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
Directions
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
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
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