UPDATED: Pork with Burgundy Mushroom Sauce

After another go at this recipe I made a few more minor tweaks that resulted in some big differences in flavor! I took some advice from Katy and added some sugar, a half cup brown sugar to be precise. Also, on a tip from Tim I reduced the heat of the sauce before I added the wine. Tim's thinking is that when the wine gets thrown in at a high temperature that it goes through a chemical reaction resulting in the vinegar taste that my first go around with this dish had. So I turned the sauce down to a medium simmer for about five minuets before adding the wine. Both changes made this sauce savory sweet and oh-so-delectable! Below is the original post and the second version of the recipe.

I recently reworked a recipe I found on The Pioneer Woman from Steak with Burgundy Mushroom Sauce to Pork with Burgundy Mushroom Sauce. It turned out well. There was something missing from the sauce though, perhaps some sugar? I will try it too refine it and report back! Below is the altered recipe. Please check out the original recipe from The Pioneer Woman.



Ingredients
8 small pork tenderloin cutlets
½ cups Butter
1 pound White Mushrooms, Sliced
4 cloves Garlic, Minced
3 whole Green Onions, Sliced
½ cups Brown Sugar
1-½ cup Red Wine: Burgundy, Merlot, Cab, Etc.
Salt And Pepper, to taste

Preparation Instructions
In a large skillet, melt butter over high heat. Throw in mushrooms, garlic, and green onions and cook, stirring occasionally until mushrooms are nice and golden. Reduce heat to a medium simmer and let sauce come down in temperature for about five minuets. Pour in wine and brown sugar and stir, scraping bottoms of the pan. Allow to cook for several minutes or until liquid is reduced by at least half. Don’t be afraid to splash in a little more wine if needed. Fry a pork in a separate skillet till cooked. Spoon mushrooms sauce over the top.