Pork tenderloin is one of the cheapest things around here to make. For many years I've just chucked in a pot with cream of mushroom soup and cooked in the oven for 45 minutes or so.
It got me wondering about a German way to make this:
https://www.daringgourmet.com/tradition ... ork-roast/
Notes:
- I don't own a real Dutch oven. I used a stainless steel pot with a lid and heated my oil on medium. I cooked it low on stove after initial steps.
- Only use like 2-3 dried cloves tops. I used maybe a 3 year olds handful and while I thought it was fine but my gf remarked the clove taste was a bit strong.
- When slicing the onions, throw the skin in the pot too as you'll just be straining it anyway with a metal pasta strainer. I used dark beer to de-glaze. Didn't have carrots so didn't bother.
- For the "broth" I just added 2 cubes of dried chicken bouillon to the grease/beer/onion mix
- To thicken the gravy I cheated by stirring in a milk/corn starch slurry I stirred separately before pouring in rather than water and flour.
- Only added a cap full of white vinegar and a tad of salt/pepper to the gravy.
- Ended up with more than enough gravy!
It smelled and tasted outstanding! Very tender and wholesome. Has holiday vibe to it.
I can add a picture I took if requested but it basically turned out like the picture in the article.
Pork tenderloin is one of the cheapest things around here to make. For many years I've just chucked in a pot with cream of mushroom soup and cooked in the oven for 45 minutes or so.
It got me wondering about a German way to make this: https://www.daringgourmet.com/traditional-german-senfbraten-mustard-gravy-pork-roast/
Notes:
- I don't own a real Dutch oven. I used a stainless steel pot with a lid and heated my oil on medium. I cooked it low on stove after initial steps.
- Only use like 2-3 dried cloves tops. I used maybe a 3 year olds handful and while I thought it was fine but my gf remarked the clove taste was a bit strong.
- When slicing the onions, throw the skin in the pot too as you'll just be straining it anyway with a metal pasta strainer. I used dark beer to de-glaze. Didn't have carrots so didn't bother.
- For the "broth" I just added 2 cubes of dried chicken bouillon to the grease/beer/onion mix
- To thicken the gravy I cheated by stirring in a milk/corn starch slurry I stirred separately before pouring in rather than water and flour.
- Only added a cap full of white vinegar and a tad of salt/pepper to the gravy.
- Ended up with more than enough gravy!
It smelled and tasted outstanding! Very tender and wholesome. Has holiday vibe to it.
I can add a picture I took if requested but it basically turned out like the picture in the article.