Instructions: Heat oil in a large saucepan over medium-high heat. Select scraps, including bones, from pork loin. Add to the pan and saute for about 10 minutes or until light brown. Add chopped mushroom and saute for 2 to 4 minutes. Add garlic and other ingedients. Bring to a boil, reduce heat, and simmer for 25- 30 minutes to reduce.

While sauce is simmering, place a medium saute pan over medium-high and heat the two oils. Add onion and saute until light brown. Add wine and cook for a few minutes until alcohol is neutralized. Add to the simmering pot after it has cooked for about 20 minutes. Taste for pepper. Keep warm.

menu: grilled and peppered loin with sweet onion-rosemary sauce, served with warm new potatoes and caraway

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