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...
Type: Posts; User: doubledip1
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...
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