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Mushroom Sauce for Pork Tenderloin
Makes about 3 cups

This sauce is excellent poured over pork roast during the last 10 to 15 minutes of cooking. It is also a good sauce for grilled or roasted pork ribs, and grilled duck breasts. It holds in the refrigerator for up to a week. The sauce is very forgiving: you can use white wine instead or red, replace the plum sauce with apricot or plum preserves, or replace the fresh tomatoes with ? cup of sun-dried tomatoes.

1 quart beef or chicken stock (Low-sodium all natural or homemade is best)
2 1/2 cups
1/4 cup (or less) low-sodium soy sauce
1 jar Chinese plum sauce
1 tablespoon chopped garlic
3 small sprigs rosemary (about 2-3 inches long)
1 cup chopped fresh tomato
1 jar d’Artagnan forest mix mushrooms

Place all of the ingredients except for the mushrooms in a large saucepot and bring to a boil over medium heat. Cook, uncovered for about 15 minutes, until the sauce is reduced by half. Control the heat to ensure the sauce should not boil hard. A medium to low boil is good. Remove the rosemary sprigs and add the dried mushrooms and cook for another 5 minutes or so, until the mushrooms are tender.

The sauce can be made a few days ahead of service. To reheat, add a bit more stock to loosen the sauce.