buckytom
Chef Extraordinaire
ok, here a pretty basic question for yous all (y'all, youens, all of you). i know i should know this, but it's one i've never tackled before. i could read up on all of the posts here, but time is at a premium today, and thru the weekend to do the research. and i'm lazy.
my brother and sil are coming over on sunday for a pre-christmas dinner, and dw wants to make a pork loin roast.
i love her roasts; they are always juicy and tender, but she likes to make them very plain, just salt and pepper, so you experience the meat, not any added flavorings or marinades/rubs.
so, i was thinking that a notch kicker that wouldn't change her roast would be to make a gravy. i love gravy, and i would like to try to make one to go along with the roast. unfortunately, i will not have time to take the pan drippings and thicken/reduce them to make a gravy (the only way i've ever done it), so i was wondering if there was a good way, without using packaged gravy, which tastes like plastic to me, or bouillion cubes, which are way too salty, to make a good gravy to go with a pork loin roast.
tia for your help.
any ideas or suggestions, such as a sauce or other reduction that goes well with delicate white pork meat instead of a gravy would be appreciated as well.
my brother and sil are coming over on sunday for a pre-christmas dinner, and dw wants to make a pork loin roast.
i love her roasts; they are always juicy and tender, but she likes to make them very plain, just salt and pepper, so you experience the meat, not any added flavorings or marinades/rubs.
so, i was thinking that a notch kicker that wouldn't change her roast would be to make a gravy. i love gravy, and i would like to try to make one to go along with the roast. unfortunately, i will not have time to take the pan drippings and thicken/reduce them to make a gravy (the only way i've ever done it), so i was wondering if there was a good way, without using packaged gravy, which tastes like plastic to me, or bouillion cubes, which are way too salty, to make a good gravy to go with a pork loin roast.
tia for your help.
any ideas or suggestions, such as a sauce or other reduction that goes well with delicate white pork meat instead of a gravy would be appreciated as well.