How to make it

  • After you've roasted your pork (I roasted mine in the same skillet I used to sear it in and then carefully made the sauce in the same skillet - keeping a thick kitchen towel over the handle at all times to remind my dork arse that it was searing hot) remove it to a dish and cover with foil to keep warm. In the skillet add the 1 c. of port wine sauce, stirring with a wooden spoon or spatula to lift off the lil brown bits of goodness. Simmer the wine until it reduces by half.
  • Add the mustard and about 1/2 c. of beef broth and continue to simmer until this has reduced by 1/2. Finally add the brown sugar and more broth depending on how thick you want the sauce to be. I don't think I added much more the second time - maybe a 1/4 cup or so? Anyhoo, simmer this slowly until you've reached the consistency you'd like then add the butter and stir until your sauce becomes silky. Drizzle over medallions and serve.

Reviews & Comments 4

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    " It was excellent "
    jenniferbyrdez ate it and said...
    My mouth is watering. Perfect. Thank you Chef.
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    " It was excellent "
    vino4dino ate it and said...
    This sounds very good. I like the way you use the roasting pan to prepare your sauce in. I'll have to remember this recipe the next time I pull my pork out of the freezer.
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    " It was excellent "
    minitindel ate it and said...
    you got my 5 thanks
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  • divaliscious 11 years ago
    I have got to get me some port wine - I so miss it when making sauces - and it really does so much more to the dish then simply red wine! Your dish here sounds fantastic - it's a winner for sure!
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