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Posted on 26 April 2011 by tomatocasual.com

Pork Loin with Tomato-Brandy Glaze

By David Harbilas

To me it takes little to make a great sauce, and this one is not much more than tomatoes and brandy.

In fact, the key ingredient is the time to allow the sauce to simmer and the flavors to combine.

A mild protein like pork is a perfect foil, thiough it would obviously go well with more assertive meats like steak, pheasant or even venison.

Serves 4

  • 1 pork loin, about 1 pound
  • 3 tablespoons dried thyme
  • 3 tomatoes, rough chopped
  • 1 cup brandy
  • 1 cup chicken stock
  • 1 stick of butter Read the rest of this entry »
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