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Gravy for Pork Loin - Help!!

post #1 of 10
Thread Starter 

I'm having small dinner party and am making a Pork Loin for 8. The recipe starts with a herb/garlic rub, pancetta on top and then cooked in white wine and chicken stock. I'm now doubting choice on this recipe and would like to make a gravy to serve on the side in the event my pork comes out too dry. Any suggestions would be appreciated!! Thanks.

post #2 of 10

For a pork loin I like to rub with herbs, like you intend to do, and although I never do it I like the idea of pancetta wrap.  But I dry roast a loin and braise tougher cuts like shoulder in wine/stock.  If you do add the wine/stock, you can always de-grease, reduce and thicken that for a sauce.  And if you dry roast you can deglaze the pan with calvados or wine, add a bit of stock, reduce and mount with butter for a yummy sauce.

 

A yummy sauce is ALWAYS welcomed.

post #3 of 10

I too always dry roast loin, it is not a cut that takes braising well.  At least the few times I've tried.

 

One thing I like is to finely crush ginger snap cookies to thicken and flavor gravies for pork roasts.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #4 of 10

How about butterflying and stuffing it w/ prosciutto, Parmigiano-Reggiano, spinach (Rosa di Parma-style), and making a brandy/beef broth/herb sauce. i.e.

 

 

http://relish.com/recipes/rosa-di-parma-filled-beef-tenderloin/

 

http://www.eatingwell.com/recipes/pork_tenderloin_rosa_di_parma.html

post #5 of 10

If I may please.............Cooking a pork loin by a recipe almost always ends up with the loin being overcooked.

Many recipes still adhere to the "pork must be cooked well done." If you do this the meat will be dry.

Cook by temperature and not by time. If you pull your pork loin from the oven at 140 degrees internal temperature, your loin will be juicy and tender.

 

Now, as to your recipe, you can use the braising liquids as the gravy by straining it and thickening it with a flour whitewash or butter and flour roux.

post #6 of 10

That's a great point ChefRoss.  I might add that one should also be a bit wary of the xx min/lb kind of tables.  Some of them are old and will also lead to overcooked  roast.  I have much more confidence in a meat thermometer.

post #7 of 10

Is there a fat cap on that loin?  I usually make an herb rub and dry roast.  There won't be a lot of to make gravy from - temperature is your guide.

post #8 of 10

Pan drippings from the pork itself are always delicious for a sauce.  When you take your pork out of the oven deglaze the roasting pan with wine/stock/broth and either add that to your sauce, or make that the base for your sauce.

post #9 of 10

Maybe it depends on where in the country you are whether or not you get a pork loin with a decent fat cap on it?

 

I've seen them in pictures but I don't think I've ever seen one here in the flesh in Chicago and have never had enough pan drippings from a pork loin to make a sauce.

 

Totally agree with pulling it at 140.

post #10 of 10

Maybe you will like this recipe using pork tenderloin. Much easier to make than it sounds. Killer sauce!;

http://www.cheftalk.com/t/78517/pork-tenderloin-in-persillade-with-gratin-of-jerusalem-artichokes-clafoutis-with-prunes-for-dessert

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