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Au jus

post #1 of 3
Thread Starter 

Hello all,

I have some sliced pork tenderloin meat left over from a supper party and was wondering what to do with it.

 

I figured I'd wrap some up in foil and toss it into the oven at 350 for about 15 minutes to heat it through and then serve some sort of sauce or gravy over it like a au jus, so as to not cover the meat and hide the flavor, just enhance it and add some moisture.

 

The problem is I do not have juice or drippings from cooking so how do I create what I want?

 

Unfortunately, all I have on hand is beef and chicken bouillon and some store bought beef broth. The bouillon will be too salty so that's out. An espanol sauce would be to thick and heavy, so would a volute. I just want some juice.

 

Red.

When it's smoking, it's smoking!
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When it's smoking, it's smoking!
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post #2 of 3

Johnnys.......Not bad in a pinch at home.

post #3 of 3

I find that for left over meat the best way to heat it through is in the microwave.  Putting it in the oven tends to dry it out.  You could also steam it.

 

Or you can make a quick jus and steam it in the jus.  For pork tenderloin I would do so by sweating some onions, garlic, fennel seeds, thyme in a little butter or olive oil.  Let those ingredients really sweat and release their flavors.  Add vermouth and some chicken stock and let it reduce.  Turn the heat off, add a pat of butter and strain.  Perfectly quick jus.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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