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Help! Sauce or gravy recipe needed for roast pork loin. See inside.
- Thread starter sylvia
- Start date
Sylvia, what about adapting this one>>>>
I'm thinking that if you use the pan drippings from the pork and a mixture of chicken and beef broth, it would be very tasty. I've made this several times to go with turkey, and it's a hit every time.
* Exported from MasterCook II *
Sherry-Apple Cider Gravy For Turkey
Recipe By : Gourmet Magazine/Marian Chatfield
Serving Size : 1 Preparation Time :0:00
Categories : Sauces, Tried & True
Amount Measure Ingredient -- Preparation Method
1 Cup Dry Sherry
1 Cup Apple Cider
1/4 Cup Drippings From Turkey Roaster
6 Tablespoons Flour
2 Cups Turkey Broth -- or more
After removing turkey from the roasting pan, drain the juices into a separator. Add any of the non-fat part to the broth. Place 1/4 cup of the fat into a small bowl. Mix in the flour to make a smooth paste. Set aside
Place the roaster over low heat, and add the sherry to the pan to deglaze, scraping up any bits from the pan. Add the cider and heat to a simmer. Slowly add the flour paste, whisking to break up lumps Cook for a minute or two, stirring constantly.. Add the broth and cook over low heat, stirring frequently, until thickened and the flour taste has cooked out. Add more broth to thin to desired consistency. Taste and correct seasoning. Serve hot with roasted turkey.
- - - - - - - - - - - - - - - - - -
I'm thinking that if you use the pan drippings from the pork and a mixture of chicken and beef broth, it would be very tasty. I've made this several times to go with turkey, and it's a hit every time.
* Exported from MasterCook II *
Sherry-Apple Cider Gravy For Turkey
Recipe By : Gourmet Magazine/Marian Chatfield
Serving Size : 1 Preparation Time :0:00
Categories : Sauces, Tried & True
Amount Measure Ingredient -- Preparation Method
1 Cup Dry Sherry
1 Cup Apple Cider
1/4 Cup Drippings From Turkey Roaster
6 Tablespoons Flour
2 Cups Turkey Broth -- or more
After removing turkey from the roasting pan, drain the juices into a separator. Add any of the non-fat part to the broth. Place 1/4 cup of the fat into a small bowl. Mix in the flour to make a smooth paste. Set aside
Place the roaster over low heat, and add the sherry to the pan to deglaze, scraping up any bits from the pan. Add the cider and heat to a simmer. Slowly add the flour paste, whisking to break up lumps Cook for a minute or two, stirring constantly.. Add the broth and cook over low heat, stirring frequently, until thickened and the flour taste has cooked out. Add more broth to thin to desired consistency. Taste and correct seasoning. Serve hot with roasted turkey.
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Rec: Onion Gravy
Not sure how careful you have to be with sodium, but this is a good gravy.
1/4 cup coarsely chopped onion
1 clove garlic, minced
1/2 cup vegetable (or chicken) broth
1/4 cup dry white wine
1/4 cup sour cream
1 tablespoon all-purpose flour
1 teaspoon Dijon mustard
salt and black pepper as desired
To about a cup of pan juices, add onion and garlic. Cook, stirring frequently, until onion begins becomes translucent.
Add broth and wine, and bring to a boil. Reduce heat and simmer, covered, for a few minutes.
Whisk together the sour cream, flour, and mustard in a medium bowl, then slowly add a little of the hot broth from the pan, until sour cream mixture is warm. Add rest of onion mixture and continue to cook until mixture comes to a boil again.
Serve warm with pork.
A nice addition to this is a little chopped apple, added to the pan after sour cream misture.
Not sure how careful you have to be with sodium, but this is a good gravy.
1/4 cup coarsely chopped onion
1 clove garlic, minced
1/2 cup vegetable (or chicken) broth
1/4 cup dry white wine
1/4 cup sour cream
1 tablespoon all-purpose flour
1 teaspoon Dijon mustard
salt and black pepper as desired
To about a cup of pan juices, add onion and garlic. Cook, stirring frequently, until onion begins becomes translucent.
Add broth and wine, and bring to a boil. Reduce heat and simmer, covered, for a few minutes.
Whisk together the sour cream, flour, and mustard in a medium bowl, then slowly add a little of the hot broth from the pan, until sour cream mixture is warm. Add rest of onion mixture and continue to cook until mixture comes to a boil again.
Serve warm with pork.
A nice addition to this is a little chopped apple, added to the pan after sour cream misture.
How about the Green Peppercorn Sauce kpinky posted?
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=24011
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=24011
Julie's Carbernet Jus for Roast
I would saute some mushrooms on the side and add some to a bit of the sauce for saucy mushrooms for those who could have them.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=37692
I would saute some mushrooms on the side and add some to a bit of the sauce for saucy mushrooms for those who could have them.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=37692
this cranberry cherry sauce from EPI sounded good.
Cranberry Cherry Sauce
21/2 cups cherry cider or black cherry cider or cranberry juice cocktail
1 8-ounce package dried tart cherries (about 2 cups)
3/4 cup sugar
1 12-ounce package cranberries
1/8 teaspoon (generous) ground cloves , stick cinnamon
Bring cider to simmer in heavy, large saucepan. Remove from heat. Add cherries and let stand 8 minutes. Mix in sugar, then cranberries and cloves. Cook over medium-high heat until cranberries burst, stirring occasionally, about 9 minutes. Refrigerate until cold, about 4 hours (sauce will thicken as it cools). (Can be prepared 4 days ahead. Cover and keep refrigerated.)
Bon Appétit
November 1998
Cranberry Cherry Sauce
21/2 cups cherry cider or black cherry cider or cranberry juice cocktail
1 8-ounce package dried tart cherries (about 2 cups)
3/4 cup sugar
1 12-ounce package cranberries
1/8 teaspoon (generous) ground cloves , stick cinnamon
Bring cider to simmer in heavy, large saucepan. Remove from heat. Add cherries and let stand 8 minutes. Mix in sugar, then cranberries and cloves. Cook over medium-high heat until cranberries burst, stirring occasionally, about 9 minutes. Refrigerate until cold, about 4 hours (sauce will thicken as it cools). (Can be prepared 4 days ahead. Cover and keep refrigerated.)
Bon Appétit
November 1998
Yes, was just getting ready to post that, but got sidetracked with all the fun new posts.....
Love the penguin one!
Am having to keep all weight as much as possible of that leg, so it will cut into cooking time. But could actually do those on a stool.
Quite an adventure getting home--our airport is on another island, or if you remember, it is nowhere (as in bridge to---) anyway,best way to get over is a van (Airporter) which takes you over on ferry and then your house or wherever. It filled up fast, though of calling someone or having a taxi come over to airport on next ferry (every 1/2 hour) and then decided to hoof it, more or less, Doooooown the ramp to ferry and uuuuuuup on the town side to a cab there. Whoops sorry for whine! Anyway taking it easy today--raining sideways here (normal) have to go to set up PT tomorrow.
Hope all is going well with everyone!!!
Nan
Love the penguin one!
Am having to keep all weight as much as possible of that leg, so it will cut into cooking time. But could actually do those on a stool.
Quite an adventure getting home--our airport is on another island, or if you remember, it is nowhere (as in bridge to---) anyway,best way to get over is a van (Airporter) which takes you over on ferry and then your house or wherever. It filled up fast, though of calling someone or having a taxi come over to airport on next ferry (every 1/2 hour) and then decided to hoof it, more or less, Doooooown the ramp to ferry and uuuuuuup on the town side to a cab there. Whoops sorry for whine! Anyway taking it easy today--raining sideways here (normal) have to go to set up PT tomorrow.
Hope all is going well with everyone!!!
Nan