Wednesday, December 22, 2010

Pork with Port Wine and Raisin Sauce

I was delighted to discover the certified vegan port from Casal dos Jordeos, which enabled me to enjoy this spirit for the first time in years.  Tonight, I put it to good use for this yummy sauce over Match pork chops.  Save the rest of the bottle to make mulled port on chilly winter nights to come.

  • 1/2 cup vegan port
  • 1/3 cup raisins
  • 2 teaspoons agave nectar
  • 1 teaspoon olive oil
  • 1 pound Match pork, thawed
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon black pepper
  • 1/2 cup vegetable broth
1. Combine the port, raisins, and agave nectar in a bowl; set aside.

2. Shape the pork into 4 equal patties, and pat into about 3/4-inch thickness.  Sprinkle with 1/4 tsp. salt and 1/4 tsp. black pepper.  Heat the olive oil in a large skillet over medium-high heat.  Add the pork and cook for 4 minutes on each side.  Remove the pork from the pan, and set aside.

3. Add the remaining 1/4 teaspoon salt and the broth to the pan, scraping to remove the browned bits that have accumulated during cooking.  Add the port mixture, and increase the heat to high; cook until reduced to 1/2 cup (about 6 minutes).

Serve the sauce over the pork, and add some steamed white rice tossed with chopped green onions to round out the meal.

Nutrition Info:
4 servings (1 pork piece and 2 tablespoons sauce), Calories 256 

Tasting Notes:
Yum!  I loved the sweet plumpness of the raisins in contrast to the savory Match meat, and the port made a lovely sauce.  As my fiance noted with appreciation, the white rice and green onions were a pleasing contrast.  All in all, a delicious meal.


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