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.

Source: EatingWell Magazine, May/June 1991


Recipe Summary test

15 mins


Ingredient Checklist


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.

  • 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

233 calories; protein 18.7g; carbohydrates 11.4g; dietary fiber 0.2g; sugars 6.8g; fat 7.3g; saturated fat 1.8g; cholesterol 57.3mg; vitamin a iu 181.3IU; vitamin c 1.2mg; folate 5.7mcg; calcium 27.2mg; iron 1mg; magnesium 28.5mg; potassium 371.6mg; sodium 201.3mg; thiamin 0.4mg.