Made this one up on the spur of the moment. Bought the pork without deciding what to do with it and found the broccoli in the veggie bin with a smattering of other greens.
The key is the Beurre Sauce. Literally butter sauce which is easy and totally versatile. You need two essential ingredients and then the sky is the limit. An Acid (usually wine) and a Base (Butter) form the foundation.
For this iteration, I placed in a sauce pan 1 large shallot chopped lengthwise and 10 pieces of frozen mango cut into into tinier bits. Dowsed them with vermouth, say .25 of a cup and some organic Florida cane sugar, say 1 Tbsp. I don't measure... Bring to a slow boil and stir while reducing liquid by half or so. Off the burner add 2 Tbsps butter and stir until melted and mixed--IMPORTANT, you do not want to bring the butter to boil. I finally cranked in some freshly ground black pepper to give it a little bite.
This is a sweeter version, but savory versions are just as wonderful. I've seen it done with tiny plum tomatoes, onions, salt & pepper, and freshly chopped parsley. Also for use on pork, but this is a sauce that can be tailored for chicken or fish, too! Experiment and have fun in the kitchen!
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