>I wouldn't eat raw poultry, and raw pork only occaisionally, but rare pork >is excellent (assuming you don't live in the US or other country with >trichinosis problems). Veal also. >I often do pork or veal filet (cut into medallions), just browned, in a >serrano-wine-cream sauce. >Tom US doesn't have a trichinosis problem, to my knowledge. I have been cooking pork loin roasts medium-rare for years, no ill effects. I think it's due to antibiotics/chemicals they put in the feed. I usually use a sprinkling of ancho powder and a ton of garlic, but your s-w-c sauce sounds good. I assume white wine? Scott... KCK