Thursday, December 3, 2009

Pan-Fried Pork Loin with Gravy

You are going to like this one! Buy thick lean boneless center cut pork loin in a pack of three or four. Pick a night when you have a little more time than usual, especially the first time. Total cooking time is about 40 minutes. The gravy is made right in the pan. You will need some Wondra flour and Gravy Master or Kitchen Bouquet Browning and Seasoning sauce. DON'T USE TOO MUCH!

The first step is to sear the meat in a non-stick frying pan. It will stick a little anyway. Heat the pan and put the pork in and sear it on all sides, even the edges. It will smell wonderful! The browning and what sticks to the pan is the beginning of the gravy flavor.

When the meat has been seared all over, carefully add water to the pan and cover on med-low heat. This will be the bulk of the cooking time, adding water when needed and turning the pork. The goal is to let the meat cook and tenderize while the water takes on flavor.
Add a few drops of the Gravy Master about half way through. Just before finishing mix Wondra flour (you can use any flour but it will have lumps) with COLD water. Add slowly to the gravy.
I usually take out the meat while I thicken the gravy. It will start to bubble and thicken. Salt and Pepper to taste. When it is the color and consistancy you want, put the meat back in and get ready to serve. (If the gravy is lumpy, just pour it through a sieve)

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