Pork Loin Aux Demi Glace Sauce
Recipe from Home Chef Max Mitchell
Makes approx. 2 servings
This recipe comes to us from a great home cook and friend of GatewayGourmet. He tells us it is easy to make at home and has wonderful flavor. We hope you agree with Max.
- 2 Pork Top Loin Chops, boneless, 1 inch thick
- 2 ounces Sherry wine -- more if needed
- 2 teaspoons Demi Glace Gold can be substituted)
- 2 tablespoons unsalted butter, softened
- 1 dash Clarified butter
- 1/4 teaspoon basil
- 1/4 teaspoon thyme
Pound loins between plastic wrap until they are 1/2 inch thick. They will bounce back to 3/4 inch thick when cooked.
Heat non-stick saute pan until very hot, add clarified butter. When pan is smoking add loins and cook until browned on bottom, turn over and brown nicely on other side. Turn heat to medium low, and cook until internal temperature is 140ºF turning only once more if possible. Remove to 170F oven to keep warm.
Deglaze pan with sherry, add Demi Glace Gold, reduce sherry until mixture thickens a bit; add thyme, basil, butter, and stir until mixture thickens. It will turn a beautiful brown color.
Remove loins from oven, pour sauce over loins, garnish with 2 or 3 sprigs of parsley and 2 orange twists.