Robert Sauce T H E Pork Sauce Recipes
ROBERT SAUCE - T. H. E. PORK SAUCE
Entered for safe-keeping. A classic French brown mustard sauce especially good on grilled pork from Raymond Sokolov's "The Saucier's Apprentice". I avoided sauces for decades, but recently I have come to appreciate that an accent of a perfect sauce can take a meat to a new height; the calories can be handled in a sensible diet if you don't grab bread or more meat to get every drop of sauce. So this year I'm seeking ultimate sauces. I prefer More Than Gourmet demi-glace to Better-Than-Bouillon; it has less sodium. For the ultimate sauce, make your own veal stock.
Provided by KateL
Categories Sauces
Time 20m
Yield 3/4 cup, 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat butter in a skillet until foam subsides. Add onion; saute until softened but not browned.
- Add the white wine and reduce by two-thirds.
- Add the demi-glace or jus de veau. Bring to a boil, then reduce heat and simmer for 10 minutes.
- If you want bragging rights, strain the sauce through a chinois to produce a very smooth sauce. Otherwise, transfer directly to a bain-marie to hold warm until ready to use.
- Just before serving, stir in the sugar and mustard.
Nutrition Facts : Calories 47.3, Fat 2, SaturatedFat 1.2, Cholesterol 5.1, Sodium 16.5, Carbohydrate 2.6, Fiber 0.3, Sugar 1.2, Protein 0.3
PORK TENDERLOIN WITH DIJON BROWN SAUCE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 3h25m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Early in the day, rinse pork loin to remove any unwanted smells and pat dry with paper toweling. In a large saute pan, heat the oil and sear the pork loin on all sides. Remove pork to a utility platter and coat liberally with mustard, then roll in Roasted Garlic Pepper Seasoning. Leave refrigerated for 2 hours.
- Preheat oven to 350 degrees F.
- Transfer pork to a covered roasting pan or a large saute pan with an oven safe handle, and roast covered in oven until fork tender, at least 45 minutes. (Remember to use oven mitts when removing the pan from oven.) Transfer pork to a utility platter and let rest in a warm place before slicing. Add white wine to the roasting pan and swirl to combine flavors with the juices in the pan. Place roasting pan over medium heat (or transfer to a small saucepan) on the stovetop and let reduce slightly. Add the prepared brown sauce to the roasting pan juices and wine. Cook the gravy for a few minutes to integrate flavors and to thicken. Season with salt and pepper and strain the sauce. Lay slices of pork loin on serving dish and spoon brown sauce over. Garnish with chopped rosemary.
Nutrition Facts : Calories 303 calorie, Fat 8.5 grams, SaturatedFat 2 grams, Cholesterol 147 milligrams, Sodium 360 milligrams, Carbohydrate 4 grams, Fiber 0.5 grams, Protein 48 grams, Sugar 0 grams
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