Raspberry Thyme Sauce for Pork

[paulraphael]

Raspberry Thyme Sauce for Pork

Serves 4 as Main Dish.

I came up with this as a sauce for roasted pork tenderloin. I tried a few different approaches before getting to this one, which is a tart, intensely flavored glaze. Since then I've learned that it's not an original idea, but I still like it! It works well with any roasted or sautéed pork dish.

• 1 shallot, finely chopped
  
• 1/3 c raspberry preserves
  
• 2 c poultry or veal stock
  
• 1/2 c white wine and/or white wine vinegar*
  
• 2 tsp Balsamic vinnegar (use goof stuff, or leave it out)
  
• several stems fresh thyme
  
• 1 fl oz butter
  
• salt, pepper
  

*For a very tart sauce, use all vinegar. For a mild sauce, use all wine. For a medium sauce, use 1/4 cup of each.

Deglaze the pan drippings from the pork with the stock, and wine/vinegar. Stir in shallots. Reduce by 1/2

Add 3/4 of the thyme and all the raspberry preserves

Reduce until it's a light syruppy consistency, then reduce heat

Add remainder of the thyme, and the balsamic vinnegar (if using)

Salt and pepper to taste.

Strain into warmed serving vessel

Swirl in Butter

Keywords: Dinner, Easy, Main Dish, Pork, Sauce

( RG1995 )