This flavorful sauce was made specifically for pork tenderloin but we all agreed it could accompany just about anything. Try it over steak, roast and potatoes, chicken or even mushrooms as a side. It has a slightly tangy taste with just the right balance of sweet from the caramelized shallots.
Yield: approximately one cup of sauce
Ingredients:
2 tablespoons cooking oil
2 large shallots, finely diced (1/2 cup)
3/4 cup low-salt canned chicken broth
2-1/2 tablespoons sherry vinegar
2 tablespoons heavy cream
Instructions:
Heat 2 tablespoons oil in thea skillet over medium-high heat. Add the shallots, season with 1/4 teaspoon salt, and cook, stirring, until the shallots soften and brown, about 2 minutes.
Add the chicken broth, sherry vinegar, and the remaining 1-1/2 teaspoons thyme, and simmer briskly until the mixture reduces by a bit more than half, about 4 minutes. Stir in the cream and season with salt and pepper to taste.
Slice the pork into 1/2-inch-thick slices (a serrated blade works well) and serve with the sauce.