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Old 06-15-2008, 11:32 PM   #21
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Quote:
Originally Posted by ironchef View Post
+1

There's a reason for that thing called the "Maillard Reaction". Purveyors don't always have the best information in regards to cooking their own product sometimes.
I just love it when you agree with me, IC Makes me feel almost like a real chef.
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Old 06-16-2008, 06:18 AM   #22
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I'm glad it turned out to be tasty.
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Old 06-16-2008, 08:20 AM   #23
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I should also mention that I did end up dicing about a cup of onions, celery and carrots (each) and it got put into the pan as the first layer with some dried bay lleaves and than the pork roast (after searing it) was put on top. I used some of the juices and some of the veggies afterwards to make the gravy. It gives it some depth, although I've heard you can strain the veggies if you want a smoother gravy.

I do have to admit, the pork loin came out perfect.
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Old 06-16-2008, 09:18 AM   #24
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You can also puree the veggies into the gravy with a blender or stick blender.
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