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My husband picked roasted pork loin for Thanksgiving. I'm good at it so that makes sense. :) Anyway, I want to use a pre-made gravy to make it more Thanksgiving-y but have not seen a pork based one. What would be best? Chicken? Turkey? Something else? Brand suggestions would also be appreciated. Thanks.
You want something like this, right?
Local grocer might be less $.
Amazon.com : Knorr Sauce for Roast Pork, can : Gravies : Grocery Gourmet Food
How do you plan on cooking the pork loin??? If you plan on roasting it, you should have dripping from which gravy can be made.
Yes. I roast it but sometimes I barely get anything out of it.Quote:
Originally Posted by barry581
When you go to roast it, add about an inch of water to the pan, put celery, onion, and carrots all around the loin. Generously season with sea salt, granulated garlic, black pepper and celery salt. Put some sprigs of fresh thyme on top, cover, and roast. Not sure how big your loin is, so I can't recommend a time for cooking, but I'd cook until 150 degrees internal, uncover cook for maybe 10-15 minutes, which should bring the temp up to 160-165. Pork will dry out if over cooked so watch the temp!!!
Thank you. I usually just put some salt and pepper on it and slap it on a roasting rack. That's where the gravy was coming in - fancy. :) I'll definitely try your recipe though. A lot more flavor than mine.Quote:
Originally Posted by barry581
Celery, onions, carrots? That's a beef roast.Quote:
Originally Posted by barry581
I was raised with pork roast, never seen or heard that before.
That's a classic Mirepoix of aromatic vegetables, it will give a lot of lovely flavor to her drippings for a gravy. My husband will use a sprig of fresh rosemary (from our plant) if we don't have any thyme. Now I am yearning for a nice pork loin, thanks you guys... LOLQuote:
Originally Posted by barry581
I roast my pork loin in a Romertopf (German clay pot you soak in water for 15 minutes before baking) and I always have tons of juices!
I would try a mushroom gravy if you would rather grab a jar from the store.
Ooh! Or a mushroom Demi-glace!Quote:
Originally Posted by doubledip1
Heinz makes a pork gravy if you'd rather buy a premade one. I've used it, it's good. Hannaford should carry it. If not, Target, WalMart, pretty much any store.
Pork Gravy: Heinz® HomeStyle Gravy Products
If you can't find Pork gravy, just buy the "Brown" gravy version and add what drippings you have.
Wow, you must have lived a very sheltered life.Quote:
Originally Posted by Bernie
I'm getting a mental picture of those carrots, celery, and onions floating in the bottom of the roaster with the pork grease, think I'll stay sheltered.Quote:
Originally Posted by barry581
It would be pork fat, not grease, and it's extremely simple to skim it off. I've made various gravies, beef, chicken, turkey, and pork litteraly thousands of times and it's actually really, really easy.Quote:
Originally Posted by Bernie
I always do an apple glaze mixed with my drippings. Use apple cider vinegar to deglaze the roasting pan. Add a little bit of Dijon Mustard. Whisk in some Apple cider. Cook until thickened. I sometimes add a little red pepper flake for spice. Its great for pork chops too!
Sounds delicious!!!Quote:
Originally Posted by BaconsMom
I/will/have/to/look/harder/for/it.//Sorry./My/space/key/isn't/working.Quote:
Originally Posted by Sue
Mmm it's not your space key not working. I just tried to reply with a quote and it won't let me use my space bar either.
I've always made my pork roast the same way, exactly like I make a beef roast. I prefer the pork over the beef roast. Lot more flavor. I also add potatoes lol. Then with the juices left in the pan I either thicken it with flour or corn starch. Makes wonderful gravy, soooo good!
I have also added something like bullion (not sure if that is how to spell it lol) with a bit more water and thicken. Done!
Dang. Maybe I shouldn't have beat my keyboard against the table.Quote:
Originally Posted by Pogie