Ingredients:

1 lb (500 g) lean ground Ontario pork
1 medium onion, diced 
1/2 cup (125 ml) chopped green onions 
1/2 cup (125 mL) chopped parsley 
1 Tbsp (15 mL) chopped fresh sage 
1/2 cup (125 mL) dry breadcrumbs 
2 large eggs, beaten
1/2 cup (125 mL) milk 
2 Tbsp (30 mL) Dijon mustard 
1 Tbsp (15 mL) hot pepper sauce 
1 tsp (5 mL) salt 
1/2 tsp (2 mL) ground black pepper 

Sauce:
2 Tbsp (30 mL) butter
1 medium onion, sliced
2 Tbsp (30 mL) flour
1 1/2 cups (375 mL) beef bouillon
1/2 cup (125 mL) dry red wine or substitute*
*Substitute - equal measure of red grape juice, cranberry juice, apple cider, chicken broth, clam juice, flavoured vinegar, or non-alcoholic wine. If you use non-alcoholic wine, add a tablespoon of vinegar to cut the sweetness (from Gourmetsleuth.com)