Caper Pan Sauce
  • Servings: 6
  • 1 TB Capers; non-perils, Drained
  • 1/4 cup White Wine (Pinot Grigio)
  • 1/3 cup Heavy Cream
  • Fond from the Baking sheet
  1. Scrape the fond from the baking sheet into the sauté pan used to sear the meat and place over high heat.
  2. Deglaze pan with 1/4 cup dry white wine and reduce by half or to 1/8 cup.
  3. Lower heat and add heavy cream and drained capers.
  4. Stir well and reduce slightly to thicken.
  5. When the sauce has the desired consistency, remove from the heat and drizzle it over the prosciutto wrapped pork loins.
I use this primarily over prosciutto wrapped pork loin chops, but it works just as well over chicken or fish.