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Meats

Prime Pork Sirloin with Sangiovese Wine Sauce

(Serves 4)

Ingredients for Demi-Glace
(for use in Sangiovese Wine Sauce):

5 lbs. veal bones
1 lb. calves feet
2 Tbsp. vegetable oil
3/8 c. tomato paste
1 chopped celery stalk
2 chopped carrots
2 c. chopped onions
1⁄2 clove of garlic (chopped)
3/8 c. burgundy wine
bouquet garni (thyme, bay leaves and peppercorns)

 

Ingredients for Sangiovese Wine Sauce
(to top Prime Pork Sirloin):

1 Tbsp. shallots
1⁄2 tsp. black pepper
1 bay leaf
1 sprig of thyme
1⁄2 c. red wine
1⁄4 c. sangiovese wine
1 3⁄4 c. demi-glace
2 Tbsp. butter

 

Ingredients for Prime Pork Sirloin :

1.5-2 lbs of Prime Pork Sirloin
2 Tbsp of Gourmet Pepper Blend (black pepper, white pepper, pink pepper crushed with allspice and herbs)
1 Tbsp of kosher salt
Bouquet garni (thyme, bay leaves and peppercorns)
2 Tbsp canola oil

 

First Procedure – Demi-Glace:

Preheat oven to 500 degrees. Toss the bones and calves feet with the oil, coating them evenly. In a roasting pan, roast bones until golden brown. Remove and coat evenly with the tomato paste. Return to oven and roast again until lightly browned. Add the chopped vegetables and garlic. Continue roasting until they are well browned. Place the bones in a large stock pot. Add cold water, covering the bones with 5 inches of water. Deglaze the roasting pan with wine and add it to the stock. Simmer slowly for 48 hours. Add the bouquet garni, bring to a boil and simmer until reduced by half.

 

Second Procedure – Red Wine Sauce:

Combine the shallots, black pepper, bay leaf, thyme and red wine and reduce until almost gone. Add the brandy and flambé the alcohol. Add the demi-glace (from the first procedure) and bring to a boil. Simmer to desired consistency and add butter. Strain and keep warm for later use.

 

Third Procedure – Prime Pork Sirloin:

Dry and season with aromatic pepper blend and sear pork in a few tablespoons of canola oil. After you obtain color, flip over and roast in moderate hot oven at 375 degrees, until internal temperature reaches 150-155 degrees. Let rest before cutting. Serve with sangiovese wine sauce.

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