Originally Posted by ironchef
Since you're using pork instead of steak, I would use the cream recipe because a straight demi style sauce will overpower the pork. The cream should temper and balance it a bit and give you a more mellow demi glace flavor.
Good point. Do you think I could just switch black for green peppercorns in the recipe you suggested? or simply add some cream to the recipe I found, to tame the flavor a bit?
I found a nice pinot noir today, that's a nice dry wine right?
Thanks again for your help ironchef!