Honey Roasted Pork Loin Basting Sauce
Recipe By: Alice Morrow
- 1 bottle of red wine (inexpensive-or if you are fortunate enough to have left over wine)
- 1 stick butter
- 1 onion, diced
- ½ c. Honey
- ½ c. Balsemic Vinegar
- Saute onion in butter. Add wine and reduce by ½. Add honey and vinegar. Use to baste during the cooking and after. Store leftover for 2 weeks in refrigerator. I use this on pork, lamb and duck.
*****Leftover pork Loin: Sandwich is always an option. Second: Saute vidalia onions and mushrooms in olive oil. Use a little red or white wine to deglaze pan. Slice loin and layer in skillet. Serve with mashed potatoes.