Listen to the Faith Middleton Food Schmooze on Connecticut Public Radio Thursdays at 3:00 pm and 9:00 pm. Add the broth and simmer until reduced slightly, about 10 minutes. How to Make It 1 Put 3 tablespoons sugar in a 1- to 1 1/2-quart pan; shake pan often over high heat (do not stir) until sugar is liquefied and amber colored, about 3 minutes. Don’t forget to serve nuts as well. Get Pork Chop Agrodolce Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. of Sunset Publishing Corporation. Your email address will not be published. Get fresh recipes, wine pairings, weekend getaway ideas, regional gardening tips, home design inspiration, and more. Once you make this sauce, you’ll want to make it … SUNSET is a registered trademark Listen to our conversation with Vanessa Seder, unsalted butter (plus 2 tablespoons cold unsalted butter), Jacques Pepin’s Store-Bought Pizza Dough Apple Galette, Listen Live to Connecticut Public Radio at WNPR.org. Bake in the preheated oven, flipping pieces over halfway through, until pork is very tender, 2 1/2 to 3 … This could be beef, chicken, and/or root vegetables—anything that can get nice and browned in the oven or on the stovetop. Recipe excerpted from Secret Sauces by Vanessa Seder, published by Kyle Books. Use of this site constitutes acceptance of our, 3/4 teaspoon chopped fresh or dried rosemary leaves. • Top a roasted sweet potato with some leftover sauce and a dollop of mascarpone. When scraped from the bottom of the pan, the fond (which in French literally means “bottom”) can be incorporated into a sauce, adding a ton of rich depth and caramelized goodness. Required fields are marked *. Add the figs and rosemary and … •. Stir often until caramelized sugar melts again and mixture is reduced to about 3/4 cup, about 5 minutes. Drizzle the Fig and Balsamic Agrodolce over Pan-Roasted Pork Tenderloin with Rosemary, or use the sauce in one of these “Extra Credit” recipe ideas: • Serve fig and balsamic agrodolce with pan-seared chicken or lamb chops instead of pork. Directions In a saucepan bring to boil over medium-high heat the vinegar, garlic, sugar, and rosemary. Fond is culinary snob speak for the brown bits left over after you roast meat and vegetables. Continue to cook until the shallots begin to soften, about 3 minutes. Let stand for at least 2 hours. Serve immediately. • ON-DEMAND: Listen to our conversation with Vanessa Seder, and get her tips for making modern sauces for everyday cooking on The Faith Middleton Food Schmooze®. Your email address will not be published. Remove from heat and add 3/4 cup dry red wine and 3 tablespoons balsamic vinegar (mixture will bubble vigorously and sugar will harden). Copyright © 2020 Sunset Publishing Corporation. Scatter with fresh arugula. • Cook some sliced sausage, reserving the fond in the skillet to make the sauce. And watch videos demonstrating recipe prep and cooking techniques. • Use as part of a cheese plate: my go-to cheeses to pair with this sauce are Parmesan, Gorgonzola dolce, Robiola, and pecorino. Here I poured the agrodolce sauce over boneless pork loin dusted with salt and crushed chipotle pepper, then seared in a medium-hot pan in olive oil (5-7 minutes on each side). Add the shallots, and cook, stirring occasionally and scraping up any brown bits from the pan. Put 3 tablespoons sugar in a 1- to 1 1/2-quart pan; shake pan often over high heat (do not stir) until sugar is liquefied and amber colored, about 3 minutes. Add the figs and rosemary and stir to combine. Add the balsamic, bring to a simmer, and cook until the vinegar starts to thicken slightly, about 4 minutes.