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Pomegranate Ruby Port Sauce

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By Chef Silver Canul, Little River Inn

Photo: Mitch Mandell

Posted July 23rd, 2007

FabulousFoods.com Recommends: Sauces: Classical and Contemporary Sauce Making (2nd Edition), by James Peterson, (1998, Wiley)

Sauces: Classical and Contemporary Sauce Making (2nd Edition)

Servings:	6
Author Notes:	Chef Silver Canul of the Little River Inn in Little River, California came up with recipe as part of the annual Mendocino County Wine and Mushroom Festival. The sauce was designed to go with his Wild Mushroom Stuffed Pork Tenderloin recipe. The year 2000 marked the first Wine & Mushroom fest and it was a rousing success. The November event is now planned annually. Click here to learn more about this gorgeous area of Northern California and their fabulous Food Festivals.
Ingredients:	4 cups pomegranate seeds 4 cups pork or beef stock 2 cups ruby port wine 1 teaspoon unsalted butter
Instructions:	Makes about 3/4 Cup Put pomegranate seeds in a cold saucepan and heat until seeds start to pop and lose their juice. Vigorously strain juice through a fine sieve to extract all the juice, about 2 cups. Boil the 4 cups of stock gently until Reduced to 2 cups. Set aside. Reduce the pomegranate juice to 1 cup, set aside. Reduce the port to 1 cup, set aside. Combine all three components and Reduce down to about 3/4 cups. Add the butter and serve over Wild Mushroom Stuffed Pork Tenderloin.