Old-fashioned, sweet and sour Cumberland Sauce, a British favorite, makes a fine topping for pork. Round out the meal with roasted new potatoes and sauteed greens.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 1991
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a medium skillet over medium-high heat. Season pork with salt and pepper, transfer to the pan and cook until browned and no longer pink in the middle, 1 to 2 minutes per side. Transfer to a plate and cover with foil to keep warm.

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  • Add shallot to the pan and cook, stirring constantly, until softened, 30 seconds to 1 minute. Add wine and bring to a boil, stirring constantly. Boil until reduced to about 2 tablespoons, 2 to 3 minutes. Whisk cornstarch and vinegar in a small bowl; whisk into the sauce. Cook, stirring, until thickened and glossy, about 30 seconds. Remove from the heat and stir in jelly, sugar (if using), mustard and any accumulated juices from the pork. Serve the pork with the sauce.

Nutrition Facts

232.9 calories; protein 18.7g 37% DV; carbohydrates 11.4g 4% DV; exchange other carbs 1; dietary fiber 0.2g 1% DV; sugars 6.8g; fat 7.3g 11% DV; saturated fat 1.8g 9% DV; cholesterol 57.3mg 19% DV; vitamin a iu 181.3IU 4% DV; vitamin c 1.2mg 2% DV; folate 5.7mcg 1% DV; calcium 27.2mg 3% DV; iron 1mg 6% DV; magnesium 28.5mg 10% DV; potassium 371.6mg 10% DV; sodium 201.3mg 8% DV; thiamin 0.4mg 44% DV.