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SHALLOT-BALSAMIC SAUCE WITH ROSEMARY AND MUSTARD Recipe

Ingredients

How to make it

  • 1. Immediately after placing pork in oven, add 1 tablespoon butter to still-hot skillet; when melted, stir in shallots, brown sugar, and water. Cook over medium-low heat, stirring frequently, until shallots are browned and caramelized, 7 to 10 minutes; set skillet aside off heat.
  • 2. While pork is resting, set skillet over medium-low heat and add vinegar; simmer, scraping up browned bits with wooden spoon, until mixture is slightly thickened, 5 to 7 minutes. Add rosemary and any accumulated pork juices; continue to simmer until syrupy and reduced to about 1/3 cup, about 2 minutes longer. Off heat, whisk in mustard and remaining 3 tablespoons butter, one piece at a time. Adjust seasonings with salt and pepper.

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choclytcandy Dallas, Dallas

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