Red Pepper-Basil Sauce with Balsamic Vinegar

Name: Red Pepper-Basil Sauce with Balsamic Vinegar
Yield: Serves 4 to 6 (Makes about 1 cup)
Ingredients: 1 1/2 tablespoons, olive oil; 1 , small onion, chopped; 1 , large red bell pepper, cored, seeded, and chopped; 1/2 cup, low-sodium chicken broth; 1 medium clove, garlic, minced; 1/4 cup, shredded fresh basil leaf; 1 - 2 teaspoons, balsamic vinegar

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Appears in Cook's Illustrated May/June 1995

This is an excellent sauce with a pork roast.

SERVES4 to 6 (Makes about 1 cup)

TIME25 minutes

WHY THIS RECIPE WORKS

Surprisingly, we found that the ideal method for our roast pork loin recipe involved allowing the roast to rest on the counter between sessions in the oven. By doing so, the middle of the roast gently heated by means of conduction—that is, ...

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