Recipe: Port Wine Sauce (4)

I'm posting two "port wine sauce" recipes that are somewhat different from one another. I'm also posting a recipe for baked fish in port wine sauce, and a recipe for pork in port wine sauce. I thought these two recipes could be used as a guide for reducing the sauce, etc.

PORT WINE SAUCE

1 teaspoon olive oil
1/4 cup minced shallots
1 tablespoon minced garlic
Salt
Freshly ground black pepper
1 teaspoon sugar
1 cup port wine
3 cups beef or brown chicken stock

Heat the oil in a large saucepan over high
heat. When the oil is hot add the shallots and garlic.
Season with salt and pepper. Saute for 1 minute.
Stir in the sugar and port, bring to a boil, and cook
for 3 minutes. Stir in the stock and cook over
high heat, for about 20 minutes. Remove from the
heat and serve hot.

Yield: 1 1/3 cups

Port Wine Sauce

1 1/2 cups port wine
1 stick cinnamon
1 cup veal or beef brown stock
1 teaspoon cornstarch
1 teaspoon fresh lemon juice
1 teaspoon honey

Heat wine and cinnamon to boiling.
Reduce heat and simmer for 5
minutes. Remove cinnamon. Add stock.

Dissolve cornstarch in lemon juice
and stir into wine mixture. Bring to a
boil, reduce heat, and simmer for 5
minutes. Stir in honey
and serve. Makes 1 1/2 cups.

Peixe Oporto (Baked Fish with Port Wine Sauce)

1 1/2 lb Sea bream or other suitable white fish
2 Egg yolks
1 oz Butter
1 Tbs Cream
2/3 c Port wine
Paprika
Salt

Prepare the fish and season with
salt and paprika. Bake it with the
butter in a covered fireproof
dish in a moderate oven (350 deg. F) for 5 minutes.

Add the port wine and continue
cooking until the fish is tender - 15 to 20
minutes.

Strain of the liquor from the dish and
cook quickly in a saucepan to reduce
it a little. Cool, and beat in the egg yolks,
add the cream and reheat very gently
but do not bring to the simmering point. Pour the sauce
over the fish and serve with Savory Rice (opt.)

Grilled Pork Loin with Port Wine Sauce

2 pounds pork Tenderloin
3 Tablespoons Fresh Thyme
2 Tablespoons Cracked black pepper
1 teaspoon Kosher salt
1 Tablespoon Olive oil
2 teaspoons Shallots, minced
1 teaspoon Garlic, minced
I cup Port Wine
2 cups Beef stock
splash Lemon Juice, to taste

Heat the coals of a barbecue grill.
Trim a pork tenderloin of excess fat and
silver skin. Rub with fresh thyme, pepper,
and salt. Sear each side on the grill till
the loin is just cooked through, but pink in the
center. Heat the olive oil in a saut pan.

Saut the shallots and garlic. Add the
port wine and reduce by half. Add the
stock and reduce further. When the sauce
lightly covers the back of the spoon, it
has reduced enough. Place about two
ounces of sauce on the bottom of
the plate, and serve the tenderloin on top.