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1/4 cup olive oil
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| 4 medium onions, thinly sliced |
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HOME |
| 1/3 cup balsamic vinegar |
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FOOD MATCHING |
| 1/3 cup Sherry wine vinegar |
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PRINT FRIENDLY VERSION |
| 2 small Granny Smith apples, peeled, cored, cut into 1/2-inch pieces |
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| 2 tablespoons yellow mustard seeds |
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| 1 tablespoon sugar |
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| 1/2 teaspoon ground ginger |
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| 1/2 teaspoon ground allspice |
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1 4- to 4 1/3-pound center-cut pork loin
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2 tablespoons (1/4 stick) butter
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1 tablespoon olive oil
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| 1 1/4 cups canned low-salt chicken brot |
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