Robert Sauce T H E Pork Sauce Recipes

ROBERT SAUCE RECIPE

Steps:

• Heat a saucepan over medium heat until hot.
• Add 1 tablespoon of butter to the pan. As soon as the butter melts and starts to foam, add the onions. Be careful not to let the butter burn. Cook the onions until they become translucent.
• Remove the pan from the stove and carefully add the wine to the pan. Return the pan to the stove and reduce until most of the wine is cooked off.
• Add the demi glace along with a little salt and pepper, stir and reduce until the sauce is thick enough to coat the back of a spoon.
• Add the mustard and finish by adding the remaining tablespoon of butter to the sauce and stir. This is called mounting.
• Taste and adjust seasoning with salt and pepper if needed.
• Serve with your favorite pork dishes or beef and chicken recipes.

PORK TENDERLOIN WITH DIJON BROWN SAUCE

Steps:

• Early in the day, rinse pork loin to remove any unwanted smells and pat dry with paper toweling. In a large saute pan, heat the oil and sear the pork loin on all sides. Remove pork to a utility platter and coat liberally with mustard, then roll in Roasted Garlic Pepper Seasoning. Leave refrigerated for 2 hours.
• Preheat oven to 350 degrees F.
• Transfer pork to a covered roasting pan or a large saute pan with an oven safe handle, and roast covered in oven until fork tender, at least 45 minutes. (Remember to use oven mitts when removing the pan from oven.) Transfer pork to a utility platter and let rest in a warm place before slicing. Add white wine to the roasting pan and swirl to combine flavors with the juices in the pan. Place roasting pan over medium heat (or transfer to a small saucepan) on the stovetop and let reduce slightly. Add the prepared brown sauce to the roasting pan juices and wine. Cook the gravy for a few minutes to integrate flavors and to thicken. Season with salt and pepper and strain the sauce. Lay slices of pork loin on serving dish and spoon brown sauce over. Garnish with chopped rosemary.

ROBERT SAUCE - T. H. E. PORK SAUCE

Steps:

• Heat butter in a skillet until foam subsides. Add onion; saute until softened but not browned.
• Add the white wine and reduce by two-thirds.
• Add the demi-glace or jus de veau. Bring to a boil, then reduce heat and simmer for 10 minutes.
• If you want bragging rights, strain the sauce through a chinois to produce a very smooth sauce. Otherwise, transfer directly to a bain-marie to hold warm until ready to use.
• Just before serving, stir in the sugar and mustard.