41.   Deglaze the pan with half of the wine, scraping the bottom of the pan to dislodge all the browned bits.

42.   Drain off the fat, then add the wine, stirring to incorporate all the browned bits on the bottom of the pan.

43.   If using suet or fat, leave in the browned bits that remain after fat is rendered.

44.   Pour in the wine and broth and scrape up any browned bits from the bottom of the pot.

45.   Pour the balsamic vinegar and water into the saute pan and cook for several minutes over low heat, scraping up any browned bits.

46.   Pour in the wine and scrape up any browned bits that may be stuck to the bottom of the pan.

47.   Pour in wine and bring to a boil, scraping up any browned bits from bottom of pan.

48.   Put in wine, garlic and optional mushrooms and bring to a boil, scraping up any browned bits from bottom of pan.

49.   Reheat the oil, and add the lemon zest, oregano and onions, scraping up browned bits from the bottom of the pan.

50.   Scrape the bottom of the pan with a wooden spoon to dislodge any browned bits of pork.