Wonderful with a Bordeau and super easy to make. Not the exact same consistency as the night before but still good on leftovers.
Red Wine Sauce
This recipe goes with Molasses Pork Tenderloin with Red Wine Sauce
Yield: Makes 1 1/4 cups
- 1/2 small sweet onion, minced
- 2 tablespoons butter
- 1/2 cup dry red wine
- 1 (14 1/2-ounce) can beef broth
- 1/4 cup water
- 2 tablespoons cornstarch
- Sauté onion in butter in a large saucepan over medium-high heat 3 minutes, or until browned. Add wine, and cook 3 minutes. Add beef broth; bring to a boil, and cook 5 minutes.
- Stir together 1/4 cup water and cornstarch; add to broth mixture, stirring constantly, 1 minute or until mixture thickens. Remove from heat, and serve over tenderloin.
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