Texas-Style Sausage & Loin
This dish creates a sauce that is rich in flavor. If you would rather not use white wine, use apple juice instead. Serve over hot pasta and with steamed green beans.
1/2 pound Italian pork sausage links
2 pounds boneless pork loin, cut into bite-size pieces
3 tablespoons olive oil
1 medium onion, coarsely chopped
3 tablespoons all-purpose flour
1/2 cup chopped pepperoncini
2 tablespoons minced garlic
2 cups vegetable broth or chicken broth
1 cup dry white wine
3 tablespoons butter, cut up
Hot cooked linguini or fettuccine
- Preheat oven to 350°F (175°C)
- Use fork to prick sausage links; place sausage links in baking pan. Bake 20 minutes. Cool sausage links 10 minutes; cut into bite-size pieces.
- Meanwhile, heat 1 tablespoon of oil in heavy large covered pot over medium-low heat. Cook onion in hot oil for 8 to 10 minutes or until tender and golden. Remove onion from pot.
- Place flour in shallow dish. Dip pork pieces in flour, turning to coat. Heat remaining 2 tablespoons oil in the same pot over medium heat. Cook pork in hot oil for 2 minutes, stirring often. Add sausage pieces; cook and stir for 2 minutes more. Stir in the cooked onion, the pepperoncini and garlic; cook and stir for 1 minute more.
- Stir in broth and wine. Bring to boiling; reduce heat. Boil gently, uncovered, about 15 minutes or until liquid is reduced by about half. Stir in butter, 1 piece at a time, stirring after each addition until melted. Serve over hot cooked pasta.
Makes 6 servings.
Recipe provided courtesy of National Pork Board.