Ingredients Jump to Instructions ↓

  1. 1 teaspoon Safflower oil, or spray

  2. 2 ounces Pork loin scraps

  3. 1 large Mushroom, chopped

  4. Green onion, optional

  5. 1 Clove garlic, sliced

  6. 1 Sprig fresh thyme, left whole

  7. 1 small Fresh rosemary sprig, left whole

  8. 1 1/2 cup Lowfat chicken broth, low salt

  9. 1 teaspoon Mushroom gravy, base (such as better than bouillon) -onion--

  10. 1 teaspoon Safflower oil

  11. teaspoon Canola oil, butter flavored

  12. medium Sweet mayan onion, small dice

  13. 1 tablespoon White wine

  14. Pepper, to taste

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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 on Apr 11, 1997


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