This is a spectacular sauce with a smoky, sweet finish that’s wonderful on roasted garlic mashed potatoes as a hearty vegetarian meal or with pork, chicken or beef for all those carnivores.
2 tbsp butter or olive oil
2 – 3 large Portobello mushrooms, sliced (about 2 cups)
1 small onion, chopped fine
1/2 cup water
1 tsp powdered beef, chicken or vegetable stock
1/4 cup port, red wine or sherry
1/2 -2/3 cup Dan T’s Inferno Raspberry Chipotle
Heat butter and sauté onions and mushrooms on high for 2 – 3 minutes. Add port, stock and water and continue on high 5 minutes, until liquid is reduced and syrupy. Reduce to low, add Raspberry Chipotle and cook 2 minutes until heated through.
Where’s the meat: Marinate 1 lb pork tenderloin, top sirloin or boneless chicken breasts in 1/3 cup Dan T’s Smoked for 2 – 4 hours, if possible. Remove from fridge one half hour before cooking. Grill on high 4 – 6 minutes on each side (depending on thickness) or till done. Set aside for 10 minutes, then slice along the bias. Serve on(or with) roasted garlic mashed potatoes and top with sauce.
Port, Portobellos & Pork…
Tips: For chicken, use sherry rather than port. For firmer mushrooms, sauté portobellos first and remove from pan. Continue with onions following recipe to the end, then return portobellos to pan.
Recipe compliments of Dan T’s Inferno Foods