Sauce / gravy for pork fillet

[FusionChefGeoff]

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???

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

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

Ah right what about something cidery /a ppley

We always have apple sauce with pork.

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.

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

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.

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