I may have mentioned this before, but Marie and I subscribe to Gourmet magazine. It is a great mag, by the way. We originally subscribed because I had the motivation to start learning to cook. Unfortunately, that motivation comes in spurts, so the mag usually serves as nice coffee table (read: toilet) reading.A few days ago, I caught a glimpse of the Gourmet magazine cookbook. We bought it at Costco for $25... and I caught the bug again.
Yesterday, I spotted an interesting pork dish... really the sauce was the thing that enticed me.
A cider vinegar based sauce. Not to toot my own horn, but it was awesome.
I fried up some lightly salted and peppered pork tenderloins in butter.
Then, created the reduction sauce... 1/4 cup cider vingear, slightly more than a 1/4 cup apple cider, 1/4 cup cream, teaspoon of sage, about 1/2 cup chicken broth... a little bit of cornstarch for thickening...
Served it with sliced Gala apples, lightly fried in butter and coated with brown sugar... then topped the whole thing with the sauce.
Well worth the attempt.
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"Treat the Earth not as if it was given to you by your parents, but as if it was lent to you by your children." - Kenyan Proverb
"The power of accurate observation is often called cynicism by those that do not have it." - George Bernard Shaw
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