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Okay our timers going off. So let's check our pork. It should be ready now. Looks good.
Look at that. It's nicely browned. Temperature, internal temp is 175 so that's perfect so
we will remove the probe carefully. It's a hot pan. Set that aside and we'll move the
pork to the plate. Now we're going to let the pork rest for about 10 minutes. That will
ensure that we maintained the moisture. If you take your meat out of the oven and slice
into it immediately you'll lose all the juices and they escape. So this gives, this 10 minutes
gives the juices an opportunity to rest and find a place in the meat. That way it will
stay moist. So let's make the pan gravy while our pork is resting. Okay we have our pan
here. Little bit of oil on the bottom. I'm going to move over to the sink and just dump
a little bit of that oil out. Okay and also we don't want the stuffing in the sauce. But,
it's all flavor. So what we're going to do we're going to heat up the pan. Going to add
a little bit of tomato paste. We're going to cook the tomato paste. It'll turn a light
orange color when it's done. Okay? A little more. Okay. We're heating this up. That's
all flavor. It may look like it's burnt but that's all flavor. Good stuff. We'll get our
roux. I set our roux aside while that was cooking. We'll reheat the roux a little bit.
What you want to do is have the roux and the sauce about the same temperature when you
incorporate the two. Now I'm going to add just a little bit of heavy whipping cream.
This is optional. Personally I like it. It tends to smooth the flavor out a little bit.
Okay that's looking good. See, a nice dark rich color. That's from the cooking and from
the tomato paste. Now let?s add a little bit of cream.
And a little bit of roux.
Now we'll taste it.
Right on the money. Very good. It has a nice hardy roasted flavor to it. That's exactly
what you're looking for. And it will complement the pork and the stuffing as well. So our
pan gravy is ready. And they call it gravy. Gravies are typically thicker than sauces.
A sauce is nice an smooth, velvety. Gravy? That's old down home cooking, okay? So I'm
not going to bother straining this. With a nice sauce I would strain it. Pan gravy I
leave the chunks, the flavor, everything in there. Just like this.