PORK BRAISED IN PORT AND BALSAMIC VINEGAR
One of my favorite dinner entrees: You can substitute red wine (and any red you can bear cooking with will do) for the port if you can't find any, however: It's miles better with the slightly sweet red. Note: If you have a CostPlus nearby, their chocolate port or hazelnut sherry go beautifully with this dish.
Provided by Bansidhe
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Rinse and season the pork with salt and pepper: Add a little rosemary to the initial rub for more flavor.
- Heat the oil over high heat in a heavy skillet large enough to hold all the pork.
- Put the pork in and sear it for 1-1/2 to 2 minutes per side.
- Remove the meat and set aside while preparing the sauce: keep warm.
- After removing the meat from the pan, pour off all but 1 tbsp of the fat.
- Reduce the heat to medium, add the onions, and sprinkle with salt and pepper.
- Saute for about 5 min.
- Deglaze the pan with the stock, wine, and vinegar, stirring well.
- Bring to a boil and re-add the pork; reduce the heat to a simmer.
- Cook 4-5 minutes, turn, and cook an additional 4-5 minutes, for a total cook time between 11-15 minutes.
- (If the pieces you're using are thicker than that, double the second cook time.) Keep warm again.
- Degrease the pan and reduce until its contents are just syrupy.
- Serve as sauce.
Nutrition Facts : Calories 560.6, Fat 28.7, SaturatedFat 9.7, Cholesterol 151.5, Sodium 143.5, Carbohydrate 11, Fiber 1, Sugar 6, Protein 53.5
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