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If you want a leaner cut you can opt for tenderloin instead. It’s thinner and it also cooks quicker. Kudos to you for taking it out at the right time and not overcooking it!
If you want a little extra flavor don’t mess around with the roasting, you perfected that. Instead add a sauce! Instead of searing it and chucking it in the oven sear it and then place on a different pan to cook in the oven. Then you are left with the pan you seared in with lots of good bits of porky flavor in which to build a sauce. Tell us what kind of sauce you’d like to make and we’ll give you a how to. In the meantime here’s my favorite.
In the dirty pan slice up an onion and a garlic clove along with fresh herbs such as thyme, rosemary, and/or sage. Gently cook in olive oil until soft. Deglaze the pan with a little white wine or vermouth. Add a cup of chicken stock, a spoonful of Dijon mustard and the juice of a lemon. Allow that to reduce by half then add a few tablespoons of heavy cream. Strain and serve with the pork.
If you want a little extra flavor don’t mess around with the roasting, you perfected that. Instead add a sauce! Instead of searing it and chucking it in the oven sear it and then place on a different pan to cook in the oven. Then you are left with the pan you seared in with lots of good bits of porky flavor in which to build a sauce. Tell us what kind of sauce you’d like to make and we’ll give you a how to. In the meantime here’s my favorite.
In the dirty pan slice up an onion and a garlic clove along with fresh herbs such as thyme, rosemary, and/or sage. Gently cook in olive oil until soft. Deglaze the pan with a little white wine or vermouth. Add a cup of chicken stock, a spoonful of Dijon mustard and the juice of a lemon. Allow that to reduce by half then add a few tablespoons of heavy cream. Strain and serve with the pork.