This dish creates a sauce that is rich in flavor. If you would rather not use white wine, try using apple juice instead. Serve over hot pasta and with steamed green beans.
- 1/2 pound pork sausage links (Italian)
- 2 pounds pork loin roast (boneless, cut into bite-size pieces)
- 3 tablespoons olive oil
- 1 onions (medium, coarsly chopped)
- 3 tablespoons flour
- 1/2 cup pepperoncini (chopped)
- 2 tablespoons garlic (minced)
- 2 cups vegetable broth (OR chicken broth)
- 1 cup dry white wine
- 3 tablespoons butter (cut up)
- Heat oven to 350 degrees F. Use fork to prick sausage links; place sausage links in baking pan. Bake 20 minutes. Cool sausage links 10 minutes; cut into bite-size pieces. Meanwhile, heat 1 tablespoon of oil in heavy large covered pot over medium-low heat. Cook onion in hot oil for 8-10 minutes or until tender and golden. Remove onion from pot.
- Place flour in shallow dish. Dip pork pieces in flour, turning to coat. Heat remaining 2 tablespoons oil in the same pot over medium heat. Cook pork in hot oil for 2 minutes, stirring often. Add sausage pieces; cook and stir for 2 minutes more. Stir in the cooked onion, the pepperoncini and garlic; cook and stir for 1 minute more.
- Stir in broth and wine. Measure depth of mixture with wooden ruler. Bring to boiling; reduce heat. Boil gently, uncovered, about 15 minutes or until liquid is reduced by about half (measure again with ruler). Stir in butter, 1 piece at a time, stirring after each addition until melted. Serve over hot cooked pasta.