Memories of the Galapagos Islands and California Wine Country

Pork with Madeira Sauce 2 T. olive oil 3 oz. pancetta, finely chopped 1 med. Onion, finely chopped ¼ c. chopped fresh Italian parsley 1 lb. pork tenderloin, sliced 1 28 oz. can crushed tomatoes with added puree 2 bay leaves 2 tsp. chopped fresh sage 1 ½ c. madeira wine

Heat oil in skillet over medium heat. Saute pancetta ~ 3 min. Add onion and parsley and cook ~ 5 min. Add pork and saute till brown. Stir in tomatoes, bay leaves, sage and wine. Reduce heat to medium low, simmer until sauce thickens ~ 25 min. Season to taste with salt and pepper.

Return to menu