Black Mission Fig and Sweet Onion Port Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This sauce is delicious on roasted pork tenderloin, rack of lamb, and hearty poultry like Cornish hens. After removing meat from pan, add a little chicken broth, scrape up browned bits, and add them to the sauce. Ingredients:
1/2 medium sweet onion, chopped |
1 tablespoon olive oil |
2 cups (about one 500-ml. bottle) ruby- or vintage-style port |
about 2 cups reduced-sodium chicken broth |
1 cup (about 7 oz.) dried black mission figs, stems removed, coarsely chopped |
2 whole star anise |
2 tablespoons butter |
1 tablespoon balsamic vinegar |
kosher salt and pepper |
Directions:
1. Sauté onion in oil in a large frying pan over medium heat, stirring occasionally, until soft, about 5 minutes.
2. Add port, 2 cups chicken broth, the figs, and star anise. Boil over medium-high heat, stirring occasionally, until liquid is reduced by about a third, about 15 minutes. Remove and discard star anise.
3. Purée mixture in a blender until smooth. Pour into a saucepan over low heat. Whisk in butter, vinegar, salt to taste, and a generous amount of pepper. If sauce is too thick, thin with a little more chicken broth. Serve hot.
4. Note: Nutritional analysis is per serving.
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