Mix the wine, sage and cinnamon in a bowl.
Place the pork in this mixture and refrigerate for 1 hour.
Heat the oil in a large skillet. Brown the onion and garlic.
Add the pork and marinade. Bring to a boil and cook for 5 to 6 minutes.
Add the fruit and continue cooking for 1 minute.
Mix the juice and cornstarch. Add to the skillet and cook until thickened, stirring constantly. Season.
Serve on rice.
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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