This richly flavored sauce is a lighter, faster spin on a classic sauce espagnole. It is great with pork tenderloin and roasted turkey breast as well as duck.
About 1 cup
Active Time: 50 minutes |
Total Time: 1 hour 10 minutes
2 teaspoons canola oil
1 onion, coarsely chopped
1 carrot, peeled and coarsely chopped
1 cup white or cremini mushrooms, trimmed and quartered
2 ounces Canadian-style bacon, diced (1/3 cup)
3/4 cup plus 2 tablespoons port
1 tablespoon balsamic vinegar
1 14-ounce can reduced-sodium chicken broth
1 tablespoon tomato paste
2 cloves garlic, crushed and peeled
2-3 sprigs fresh thyme, or 1/2 teaspoon dried thyme leaves
1/2 teaspoon black peppercorns, crushed
1 1/2 teaspoons cornstarch
1/3 cup dried sour cherries
Heat oil in a medium saucepan over medium heat. Add onion, carrot, mushrooms and bacon; cook, stirring frequently, until golden brown, 8 to 10 minutes. Add 3/4 cup port and vinegar and bring to a boil. Cook over medium heat until reduced by half, 3 to 5 minutes. Add broth, tomato paste, garlic, thyme and crushed peppercorns and return to a boil. Cook, stirring occasionally, until reduced by half, 8 to 10 minutes. Remove the sauce from heat and let stand for 20 to 30 minutes.
Pass the sauce through a fine sieve into a small saucepan, pressing hard on solids to extract juices. Bring to a simmer.
Mix cornstarch with remaining 2 tablespoons port in a small bowl. Add to the sauce and whisk until thickened slightly.
Meanwhile, in a small bowl, cover cherries with boiling water. Let plump for 5 to 10 minutes. Drain and stir into sauce.
Per tablespoon :
1 g Fat;
0 g Sat;
0 g Mono;
2 mg Cholesterol;
6 g Carbohydrates;
1 g Protein;
0 g Fiber;
74 mg Sodium;
93 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1/2 carbohydrate
Tips & Notes
Make Ahead Tip: Prepare through Step 3; cover and refrigerate for up to 2 days or freeze for up to 6 months. Bring to a simmer before continuing with Step 4.