Savory Pork Loin With Cream Gravy
Grrrrrgh!
Course : Pork
From: HungryMonster.com
Serves: 25
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  17            pounds  pork loin roast with bone
  1           teaspoon  salt
  1           teaspoon  pepper
  1           teaspoon  ground sage
  8             ounces  onion
  4             ounces  carrot
  4             ounces  celery
  1              quart  white stock
  1              quart  milk
  5             ounces  flour
  1                cup  heavy cream
     1/2      teaspoon  salt
     1/2      teaspoon  freshly ground white pepper
 

Preparation:

Remove chine bones with a meat saw so loins may be separated into chops when cooked rub the loins with salt, pepper, and sage place chine bones into the bottom of a roasting pan place loins, fat side up, on top of the bones insert a meat thermometer into the thickest part of the muscle roast @ 325 degrees for 60 minutes place mirepoix into the bottom of the pan and baste with fat roast @ 325 degrees for 60-90 minutes, to an internal temperature of 160 degrees remove roast from pan, keep warm remove chine bones and reserve for stock set roasting pan over a moderate flame cook until mirepoix is browned and moisture has evaporated drain off and reserve fat deglaze pan with stock combine contents with milk in a saucepan, and skim well heat 5 ounces of the reserved fat in a skillet add the flour, heat and whisk to make a honey-colored roux add the roux to the saucepan heat and stir until thickened and slightly reduced strain through a chinois finish gravy with heavy cream season to taste with salt and white pepper cut between the ribs into chops serve hot with 2 ounces gravy per portion

 

Nutritional Information:

83 Calories (kcal); 5g Total Fat; (52% calories from fat); 2g Protein; 8g Carbohydrate; 18mg Cholesterol; 156mg Sodium