Tomato-Rosemary Cream Sauce

Name: Tomato-Rosemary Cream Sauce
Yield: Serves 4 to 6 (Makes about 1 cup)
Ingredients: 1 tablespoon, olive oil; 2 , medium shallots, minced; 1 , large tomato, peeled, seeded, and chopped; 3 tablespoons, dry white wine or dry vermouth; 1/2 cup, low-sodium chicken broth; 1/4 cup, heavy cream; 1/4 teaspoon, minced fresh rosemary, or heaping 1/4 teaspoon dried rosemary, pulverized

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Appears in Cook's Illustrated May/June 1995

Pork loin and rosemary are traditional partners; the tomatoes add extra flavor.

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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