Texas-Style Sausage & LoinPORK
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 lb. pork sausage links (Italian)
- 2 lb. pork loin roast (boneless, cut into bite-size pieces)
- 3 Tbsp. olive oil
- 1 onion (medium, coarsly chopped)
- 3 Tbsp. flour
- 1/2 cup pepperoncini (chopped)
- 2 Tbsp. garlic (minced)
- 2 cups vegetable broth (OR chicken broth)
- 1 cup dry white wine
- 3 Tbsp. 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.
Unlock full nutritional details with subscription
|Calories650Calories from Fat320|
|% DAILY VALUE|
|Calories from Fat320|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Jot it down
Subscribe to Yummly to add notes