Pork au Vin
A simple French countryside dish of pork cooked with wine. Cook with a good wine to bring out the flavors. Serve with fettuccine Alfredo, green beans, and a fresh baguette.
1 pound boneless loin, cut into 3/4-inch slices
1 teaspoon vegetable oil
8 small boiling onions, peeled
1/2 pound mushrooms, halved
1/2 cup beef broth
1 cup dry red wine
1 tablespoon Dijon-style mustard
2 tablespoons chopped parsley
1 teaspoon cornstarch stirred together with 1 teaspoon water
- Brown pork in nonstick pan in oil over medium-high heat. Remove pork from pan, add onion and cook, stirring, until onions are browned. Remove onions from pan, add mushrooms and cook, stirring, until lightly browned.
- Return pork and onions to pan, add broth, wine and mustard; bring to boil, reduce heat, cover and simmer on low heat 8 to 10 minutes.
- Stir in parsley. Remove pork and vegetables to serving dish.
- Stir cornstarch-water mixture into cooking juices; bring to a boil, stirring; pour over pork.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.