Why didn't I think of this sooner?!
Anyway, my grandma makes the best (EVERYTHING!!) gravy...and today, I'm going to show you Pork Roast Her Way, in anticipation of her mashed potatoes (light, fluffy, heavenly) and gravy later this week.
I'd lump 'em all together, but I found that two (much less three!) recipes in one post are overkill...too many words, too many photos, too much "do this and that and this and that" for one post.
So, one recipe per post it shall be!
Grab yourself a little Crisco...Gram says "oil just doesn't do it". Listen to Gram...she knows what she's talkin' about!
Plop a glob of Crisco and a blob of butter into a skillet set rather high. On Gram's oven, we go high...on my oven, I know that I would turn whatever I am cooking into a raging inferno if I put it on high, so just make a judgement call...but remember, you want that sucker HOT!
(Time out...does this happen to anyone else on Blogger? Wonky photo uploads? HELP!!)
Oh, and plan on adding more butter and more Crisco at it cooks in to the meat. Do as I say. You hear? ;)
Next, grab your loins.
Erm. Ahem. *blushes* Um, I mean PORK loins...TENDERloins, actually.
And season the heck out of 'em.
When you season things, start by putting a thin "coat" on, I'm surprised, after these last few weeks of cooking with Gram, at how often I under season things.
Once you've got a nice "coating" of salt and coarse pepper on your loins, it's time to brown these babies! Make sure your butter/Crisco is HOT...drop a couple of drops of water (JUST A COUPLE!!) into the pan, it should sizzle immediately. (Wonky photo alert...)
Now...how "brown" is "browned"? Like this:
Nice and golden and almost "crispy". Perfection. Time to flip these beauties over.
And finish browning all sides. Your gravy will thank you for this browning part.
After your pork loins have been browned on all sides, we're gonna finish them off in the oven. High heat at first, then lower. So, pan and all (you know, if your pan is oven safe, that is), put these guys in the oven.
In approximately one episode of a Food Network Show, (i.e. 30 minutes) take your pan out of the oven and flip your meat, then finish off with not quite as much time on the second side.
Now, when your loins are sufficiently cooked (that'd be 160-170 on a meat thermometer...but, tip here, take them out when the thermometer reaches 150-155, because they'll continue to cook a bit when you take them out of the oven.
Remove them from their butter/Crisco bath and cover them with aluminum foil, to keep warm...DO NOT CUT THEM YET!! Let them sit for 10 minutes so the juices will stay put and you'll have delicious, moist, tender meat.
Now...that butter/Crisco bath? That's gonna be the gravy...so stay tuned!
Soon, you shall see what completes this roast!
Gram's Pork Roast
1 2-3lb Pork Tenderloin
Salt and coarse ground pepper to taste (approximately 2 teaspoons...remember, "lightly coat" the surfaces of each side!)
4 T butter, start with 2 T for browning, add more if pan starts to get dry
4 T Crisco, start with 2 T for browning, add more if pan starts to get dry
Over high heat, melt Crisco and butter until hot and bubbly and just starting to brown. Season all sides of pork loin with salt and pepper (do not be afraid of the salt...that's a lot of meat to season!). Brown each side of pork loin until dark golden brown and slightly "crispy"...like it has a "crust" on it. Preheat oven to 425, place browned pork loins into oven for 30 minutes, remove, decrease oven temp to 325, and finish cooking for 20 minutes or until a meat thermometer reads 150-155*F. Remove from drippings and cover with tin foil to let sit for at least 10 minutes. Reserve drippings for gravy.
Mashed potatoes and gravy coming soon!!