Random attempt:
Combine on low for 3(4?) hours: - 2lb pork loin from safeway
- 1 tbsp soy sauce
- 1 cup chicken stock
- 0.25cup red wine vinegar
- 0.25cup cooking sherry
- splash of port
- splash of cognac
- chopped red onion
- garlic powder
- salt (some, to make up for missing worschestire sauce)
- black pepper
- chili oil
- red pepper flakes
Gravy: - Pour 1 cup of liquid into a pan
- Boil on high to reduce
- Sprinkle flour and whisk frequently to thicken
Results: - Pork was fully cooked at 4:15 hours, and a bit dry!
- Gravy was a hit, definitely makes a big difference
- Try less time next time
- When I used 0.5c of vinegar the main taste was the vinegar, so I have reduced the quantity
References: - http://addapinch.com/cooking/balsamic-pork-tenderloin-recipe/
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