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Food/Recipes

Sauce / gravy for pork fillet

8 replies

FusionChefGeoff · 18/11/2018 09:41

Created a lovely stuffing, wrapped in bacon and roasted - yum yum.

But to take it to the next level it could have done with a sauce.

I only know how to make gravy from meat juices in the pan after cooking but I think the bacon fat would make that a bit grim

How could I make a sauce???

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MrsJayy · 18/11/2018 09:44

I have onion sauce with pork fillet it is basically a bechimel with onions through it i prefer red onions

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FusionChefGeoff · 18/11/2018 10:12

Oh I hadn't thought of that - I think I'm looking for more of a jus not creamy though

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MrsJayy · 18/11/2018 10:14

Ah right what about something cidery /a ppley

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Lucylugs · 18/11/2018 10:15

We always have apple sauce with pork.

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treaclesoda · 18/11/2018 10:18

You need one of those strainer jugs that separates the fat from the juice.

With pork fillet I always roast onions alongside it. Then take the meat out to rest and deglaze the pan with a slash of white wine or vermouth. Then add chicken stock, and bring it all to the boil. I pour it through a strainer into the fat separating jug and then pour all that back into a saucepan and let it reduce a bit.

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guineapig1 · 18/11/2018 10:20

You can get a jug which separates the fat.

We usually do either an onion and cider gravy or a creamy mustard sauce with it

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Bouledeneige · 18/11/2018 10:20

I'd put some elmlea or cream in the pan to deglaze it. Possibly with mushrooms, onions or peas (but only one of those options). Yum yum.

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Chewbecca · 18/11/2018 12:34

I like this Delia recipe for fast roast pork which had a cider jus, really easy and tasty.
www.deliaonline.com/recipes/collections/quick-and-easy/fast-roast-pork-with-rosemary-and-caramelised-apples

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