How to Make Pan Gravy for Stuffed Pork Loin

Video Transcript

"Okay our timers going off. So let's check our pork. It should be ready now. Looks good. Look at that. It's nicely browned. Temperature, internal temp is 175 so that's perfect so we will remove the probe carefully. It's a hot pan. Set that aside and we'll move the pork to the plate. Now we're going to let the pork rest for about 10 minutes. That will ensure that we maintained the moisture. If you take your meat out of the oven and slice into it immediately you'll lose all the juices and they escape. So this gives, this 10 minutes gives the juices an opportunity to rest and find a place in the meat. That way it will stay moist. So let's make the pan gravy while our pork is resting. Okay we have our pan here. Little bit of oil on the bottom. I'm going to move over to the sink and just dump a little bit of that oil out. Okay and also we don't want the stuffing in the sauce. But, it's all flavor. So what we're going to do we're going to heat up the pan. Going to add a little bit of tomato paste. We're going to cook the tomato paste. It'll turn a light orange color when it's done. Okay? A little more. Okay. We're heating this up. That's all flavor. It may look like it's burnt but that's all flavor. Good stuff. We'll get our roux. I set our roux aside while that was cooking. We'll reheat the roux a little bit. What you want to do is have the roux and the sauce about the same temperature when you incorporate the two. Now I'm going to add just a little bit of heavy whipping cream. This is optional. Personally I like it. It tends to smooth the flavor out a little bit. Okay that's looking good. See, a nice dark rich color. That's from the cooking and from the tomato paste. Now let?s add a little bit of cream. And a little bit of roux. Now we'll taste it. Right on the money. Very good. It has a nice hardy roasted flavor to it. That's exactly what you're looking for. And it will complement the pork and the stuffing as well. So our pan gravy is ready. And they call it gravy. Gravies are typically thicker than sauces. A sauce is nice an smooth, velvety. Gravy? That's old down home cooking, okay? So I'm not going to bother straining this. With a nice sauce I would strain it. Pan gravy I leave the chunks, the flavor, everything in there. Just like this."