INGREDIENTS – Pork tenderloin – Salt & pepper – Pork tenderloin – Dried thyme leaves – Salted butter – Wheat flour – Chicken stock – Milk
Learn to make a make-ahead gravy base to shave some time off. This is a thick and creamy gravy full of flavor that's perfectly served over your meat and potatoes at Easter. You can always make a batch of this flavorful sauce to add to the freezer and have it on hand for an easy dinner on the fly.
SET THE SKILLET TO LOW HEAT AND BEGIN TO WHISK BUTTER AND FLOUR TOGETHER UNTIL ITS WELL COMBINED.
WHISK IN THE STOCK REALLY WELL BEFORE MIXING THE MILK IN. REMOVE FROM THE HEAT.
PREPARE THE PORK TENDERLOIN WITH RUBBING OIL ALL OVER, THEN SEASONING IT.
SEAR THE SIDES OF THE PORK TENDERLOIN, THEN ADD WATER TO THE DUTCH OVEN BEFORE LETTING IT FINISH COOKING IN THE OVEN.
REMOVE THE TENDERLOIN TO A TENTED PLATE. ADD WATER TO THE PAN ON THE STOVE, THEN BEGIN STIRRING IN THE GRAVY BASE PREPARED IN ADVANCE. STIR UNTIL YOU REACH THE CONSISTENCY YOU WANT. SEASON TO TASTE!