Balsamic Gravy

Name: Balsamic Gravy
Yield: Makes 1 1/2 cups
Ingredients: Dark liquid and browned bits reserved from Roasted Pork Loin; 1 can (14.5 ounces) reduced-sodium chicken broth; 1 tablespoon all-purpose flour; 3 tablespoons water; 1/2 teaspoon balsamic vinegar

Serve this rich gravy with our Roasted Pork Loin.

Source: Everyday Food, October 2005

Makes 1 1/2 cups

Yield

Ingredients

Dark liquid and browned bits reserved from Roasted Pork Loin
1 can (14.5 ounces) reduced-sodium chicken broth
1 tablespoon all-purpose flour
3 tablespoons water
1/2 teaspoon balsamic vinegar

Directions

1. Pour off excess fat from roasting pan (reserving dark liquid and browned bits). Add chicken broth to pan; cook over medium-high heat, scraping up browned bits, until liquid has reduced by half, 5 to 7 minutes.
2. Meanwhile, in a small bowl, whisk flour with water.
3. Reduce heat to medium; whisk in flour mixture and balsamic vinegar until sauce is completely smooth and has thickened, 1 to 3 minutes.