I also doubled the sauce and increased broth to 1.5 c. Instead of savory and rosemary, I used 3/4 t poultry seasoning. After sautee onions, garlic and mush, I added 1/4 c wt wine and cooked for 1-2 min to evaporate the alcohol, then added flour, etc. I also returned pork to pan, covered and simmered for 30 minutes, juicy and tender
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