One of my I-will-make-it-happen things to do this year is to come up with a new recipe/menu/ for the Familia 😀
Everyone loved it. Summer even asked to save some for her lunch baon.
Here’s the Recipe:
For the pork loin:
- Pork loin roast (at least 2 pounds)
- 2 Tablespoons vegetable oil
- 4 cloves garlic , minced
- 1 teaspoon yellow mustard
- 3 Tablespoons Worcestershire sauce
- 6 Tablespoons unsalted butter or Star margarine
- 1 Tablespoon dried herb mix ( a little bit of oregano, basil, thyme)
- Any salt or Kosher salt, to taste
- fresh cracked black pepper, to taste
For the onion gravy:
- 1 large onion , diced (I used red onions)
- 1/4 cup flour
- 2 cups beef broth (any broth would do)
- salt to taste
- black pepper to taste
- Preheat oven to 350°F (177 C). Rinse and pat dry pork tenderloin, and then season with salt and pepper.
- MAKE THE PORK LOIN: Heat a large oven-safe skillet on medium-high heat. You can add oil and then sear the pork loin on all sides until a crust forms, about 1 minute per side (I used my copper casserole to sear so that I don’t need to use oil). Remove pork loin from the pan and set it aside.
- Turn off heat and remove pan from the heat. (make sure you’re fast here) In the same hot pan add butter, garlic, Worcestershire sauce, and mustard. Stir the sauce until the butter is completely melted.
- Coat the pork tenderloin with dried herbs by patting it onto the loin. Place the pork loin back in the skillet and spoon or brush some sauce over the pork loin.
- Cover the oven-safe skillet (pork tenderloin) with foil and roast for 30 minutes. Remove foil, spoon or brush some more sauce over the loin and cook for about another 30 minutes.
- Remove skillet from oven, transfer the porkloin and let it rest for about 15 minutes (make the gravy while the pork is resting).
- MAKE THE GRAVY: Heat the same skillet with the pork drippings on medium-high heat. Skim off any crust chunks in the drippings. Add onions and cook until golden and caramelized, about 5 minutes.
- Whisk in the flour, whisking to remove lumps. Gradually whisk in the broth until incorporated and well combined. Season with salt and pepper, to taste (the saltiness and flavors will concentrate some when it reduces down).
- Reduce heat to medium, stirring often, simmer until thickened, about 5 minutes depending on your preferred thickness. Check for seasoning and salt again if needed.
- Slice pork loin and serve hot with the onion gravy.
Recipe Note: If you don’t have an oven-safe skillet, the pork loin can be seared on the stovetop on whatever skillet you do have, and then finished in an oven-safe baking dish. It just leaves you with another dish to wash.