Pan Sauce for Roasted pork Loin

By seo53

This recipe goes with Roasted Pork Loin with molasses glaze recipe

Ingredients

• Saute:
• Pan vegetables from roasted pork loin
• 3 tablespoon tomato paste
• DeGlaze with; Add and Reduce:
• 2 cups apple cider or juice
• 2 cups chicken broth
• 1 tablespoon black peppercorns
• 3 bay leaves
• Finish with:
• 2 tablespoons dry sherry, optional
• 2 tablespoons unsalted butter, optional
• Salt and pepper to taste

Details

Servings 2
Cooking time 25mins

Preparation

Step 1

Saute the pan vegetables and tomato paste in the roasting pan on
the stove top over medium-high heat until paste begins to brown,
about 5 minutes. Stir constantly to prevent scorching.
Deglaze with the cider and broth, scraping the bottom of the pan to release the tomato paste stuck there; add the peppercorns and bay leaves. Simmer until the liquid is reduced by half, about 15 minutes. Strain the sauce into a serving bowl, or if using sherry and butter into a saucepan. Don't force the cooked vegetables through the strainer, it will over-thicken the sauce.
Finish sauce by whisking in sherry and butter over low heat until
incorporated; season with salt and pepper to taste.

per 1/4 cup;
52 calories
3g total fat
5g carbohydrates
21mg sodium
0g fiber
1g protein