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Monday, March 28, 2016

Pork Loin with Wine and Herb Gravy


I always buy a pork loin when it goes on super sale and break it down into two or three pieces to freeze for later.  This pork cooks up beautifully and couldn't be easier.  I served Miss F's without the gravy, but I may have eaten her portion.  It was delicious, especially spooned over mashed potatoes.  Be sure to allow the pork to rest while you prepare the gravy, I just throw a piece of aluminum foil over top and get to whisking.  This recipe was heavily adapted from Seasons & Suppers.
Pork Loin with Wine and Herb Gravy

¼ cup olive or vegetable oil
5 cloves garlic, peeled and slice in half lengthwise
2 tablespoons rosemary, chopped
¼ cup fresh sage leaves, roughly chopped
2 pound pork loin
1 ½ cups dry white wine, divided
½ cup chicken broth
2 tablespoons corn starch
¼ cup water
½ cup heavy cream

Heat the oil in a large Dutch oven over medium-high heat, sauté the garlic, rosemary and sage for about one minute. Add the pork to the pan and sauté it 5 minutes per side, then remove it to a plate. Add 1 ¼ cups of the wine to the pan to deglaze it, use a spoon to scrape up the browned bits from the bottom of the pan, cook for 2 minutes. Lower the heat to medium-low and return the pork to the pan. Cook for 45 to 60 minutes, flipping the pork every 20 minutes. Add ¼ cup of water if the pan gets too dry. When the pork has reached 150 degrees, remove to a plate, cover with foil and let rest while the gravy is prepared. Use the remaining ¼ cup wine to deglaze the pan over medium-high heat. Add the chicken broth and stir well. Whisk together the corn starch and water, stir into the pot whisking constantly. Reduce the heat to medium-low and stir in the cream, salt and pepper to taste. Slice the pork and serve with the gravy over top.
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