SC - SC:Pork in Onion Wine Sauce

[Karen O]

        My Dearest Stefan,

You <blush>'d and said:
>Yes, I would. It may not be documentably period (phooey on cookbooks that
don't give the original source, much less the original recipe) but it still
might be a good dish. Any particular reason you chose white wine instead of
red? The meat change? <

    And now it is my turn to turn a dark crimson  (phew, is it warm in
here?)  coz I thought I'd scan the page from Fab Feast and show the
hanges  -- yet on my quick perusal of said book,  I discover there  *ISN'T*
any "reheated lamb in wine sauce" !!!    So much for trusting sister kitchen
wenches . . . . .either that or I am part of that old joke about  "recipies"
making the rounds. . . .

        The closest recipe is actually "Roast Salmon in Onion Wine Sauce"
page 172.

    Pork in onion &  wine sauce

2 - 3 cups pork sliced thin (i use tenderloin)          2 onions minced
1/2 cup parsley minced                                            1 tsp salt
1 tsp cinnamon                                                          1/2
tsp pepper
4 tsp lemon juice                                                        1
cup white wine (or more)

Start by sauteing the onions in a couple  tablespoons of wine, as they
become transluscent add the pork slices and saute briefly before adding the
spices, juice and wine.  The mixture should simmer for at least 10 minutes
to evaporate the alcohol.  Add the parsley and simmer for an additional
5 -10 minutes.  (don't overcook the parsley)
    If a thickening is desired, stir in some cornstarch dissolved in a bit
of wine and stir a few minutes more ( I generally do this  before adding the
parsley).
    I serve this over fettucinne, and it will feed 4 -6

        I use white instead of red, coz I figure white goes better with
ork  -- my "sister wench" gave me the recipe using  *ham* and prefered the
white.  I am surmising that with beef or lamb a red may be better.

    A sadder but wiser Tigg  (er) Kitchen Wench
    Caointiarn


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