Red Wine Reduction Sauce

Recipes
August 24, 2005

This is a two part recipe, is relatively easy to prepare and is delicious.

Pork Tenderloin Stuffed with Spinach, Fontina Cheese, and Sun Dried Tomatoes

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This is a 2-part recipe:
Pork Tenderloin
Red Wine Reduction Sauce

Click here to learn more about Executive Chef Archie Andrews.

Siena Italian Grill and Bar
Mashpee Commons
38 Nathan Ellis Hwy
Mashpee, MA (on Cape Cod) 02649
508-477-5929
www.siena.us

Pork Tenderloin Stuffed with Spinach, Fontina Cheese, and Sun Dried Tomatoes is served at Siena Italian Grill and Bar for $23.95. This recipe serves 4 people.

This is a 2-part recipe:
Pork Tenderloin
Red Wine Reduction Sauce

Red Wine Reduction Sauce Ingredients
2 tbsp butter
2 tbsp finely chopped shallots
1/4 cup balsamic vinegar
1 cup red wine (Can be made with any hearty red, or use something sweeter and richer if you prefer: port or marsala wine will complement pork very nicely)
1 tbsp veal demiglaze (available in a jar) diluted in 1 cup hot water

Red Wine Reduction Sauce Steal This RecipeĀ® step-by-step instructions
1) Melt butter in small saucepan over medium heat.
2) Add shallots and cook until golden, about 3 minutes.
3) Increase heat to moderate-high, and add vinegar.
4) Cook another 2 minutes, and add wine.
5) When sauce is reduced by about half, add the diluted demiglaze.
6) Cook until the liquid volume is again reduced by half.
Note: This sauce takes 20-25 minutes to prepare. It can be prepared a day ahead if you prefer, and reheated over moderate-low heat.