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Monday, 7 November 2011

Port Wine Sauce

This is a very simple sauce recipe that goes well with any roasted meat. However, I think the slight sweetness of the orange juice makes this sauce best when drizzled over a herb roasted pork tenderloin.

3/4 cup Port wine
1/2 cup orange juice
1 cup reduced sodium chicken broth
1 tbsp soy sauce
1/4 cup whipping cream

Place Port wine, orange juice and broth in a small pan or pot.  Boil until the liquid has reduced to about 1 cup.  Stir in soy sauce and whipping cream, and bring back up to simmer, and reduce slightly until just thickened.

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