I’ve been consuming egregious amounts of Pork lately—not sure why that is. Between the Pesto-Stuffed/Bacon-Wrapped Pork Loins and the recipe I’m sharing here, I’ve had more pork in the last month than any other year of my life. And you know what? I’m ok with it.

But this recipe—this recipe is a treasure. I wish I had pictures of this dish (it was beautiful), but honestly you just need to trust me on this: try it today. You will not regret it. The sauce is quite distinctive, in a pleasantly familiar way. Smooth, creamy, blasted full of flavor—you’re not likely to find 5 sauces you like better in the world. I can almost guarantee it.

INGREDIENTS:
6 tablespoons butter
8 Pork Loins (or 8 chicken breasts, skinned and boned)
4 tablespoons oil
1 cup raspberry vinegar
2 1/2 cups chicken stock
2 1/2 cups whipping cream

INSTRUCTIONS:
Dredge chicken in flour and sauté pork loins (or chicken breasts) in butter and oil; remove from pan and set aside. Add raspberry vinegar to pan and bring to a boil. Remove from heat and add meat and chicken stock. Simmer 15 to 20 minutes. Remove meat; set aside and keep warm.Boil liquid over high heat until it has thickness to the consistency of cream. Add whipping cream and allow to thicken over medium heat. Serve over pork (or chicken).

Serves 8.

EXTRA INFORMATION:
Though I can’t confirm this (I wasn’t the one cooking the meat this time) I can only assume that the most universal law of cooking meat would improve this recipe: if you know how to (sear meat), be sure to sear your pork loins. If you don’t know how to sear, learn today, and never do it the old way again.

Also, if you like your food to taste savory throughout, I would recommend salting your meat as it cooks.

Lastly, BE SURE TO PROPERLY TEMP YOUR MEAT! Get a good digital kitchen thermometer today, and know what temp each meat needs to reach in order to be safe. Trichinosis, salmonella, and E-coli are real, but not real fun. Get the last one you’ll ever need here.

**Update: As I stated, I didn’t cook the meat for this dish, Janese did—and usually searing flour coated meat is a bad idea. Either omit the flour, or I’d recommend not searing this particular recipe. Sorry for the oversight.