This dish creates a sauce
that is rich in flavor. If you would rather not use white wine,
try using apple juice instead. Serve over hot pasta and with
steamed green beans.
Texas-Style
Sausage & Loin
- 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 canned 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
- Heat oven to 350 degrees
F.
- 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.
Serves 6.
Nutrition Facts
Calories 648 calories
Protein 41 grams
Fat 34 grams
Sodium 827 milligrams
Cholesterol 121 milligrams
Saturated Fat 12 grams
Carbohydrates 37 grams
Fiber 2 grams
Recipe provided courtesy of Pork, The Other White
Meat.
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