Sage Cream Sauce

1. 1

   Deglaze roasting pan with small amount of white wine to loosen browned pork bits. Add butter and melt. Add shallots and cook 1 minute.

2. 2

   Add spices and cook quickly 30 seconds. Add wine and bring to a boil and reduce by half, about 5 minutes.

3. 3

   Reduce to medium heat and stir in cream. Simmer until slightly thickened, about 3 minutes. Add pork au jus if available and season with salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

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