
You could serve the sauce in a gravy boat as well. This way you don't mask the nice looking roast with sauce. Ladle a small amount 1/4 cup of gravy on the plate then lay the slices on the plate and top with sauce. Slice the tenderloin in equal pieces for all.

Slightly underthicken if it is going to sit for a while before you serve. Add more slurry to get the desired thickness of your gravy. Let the stock come to a gentle boil and give it a minute to thicken. It will take about 1 cup of chunked up gingersnaps.

You could use ginger snaps to thicken the gravy. I wanted 2 cups of stock.īring the stock to a simmer then whisk in half of the slurry. Strain the stock, and add a bit more if necessary. Let the meat rest on the cutting board while making the gravy. The longer simmering infuses more flavor to the meat. I add one or two of the bay leaves from the marinade also.Ĭover and s simmer for 30- 45 minutes.

Save 2 bay leaves.īrown all sides of loin on medium heat in a skillet with some good cooking oil.Īdd a the sliced onion to the pan and brown the onions.Īdd the reserved marinade, the stock and a little more white wine. Strain a cup of the marinade and reserve. The more you marinate the richer the flavor.ĭry the Tenderloin. Place a plastic storage bag in a glass dish and prop the opening.Īdd the Marinade with spices and onions and then the tenderloin.Ĭlose the bag and refrigerate for 2 days to a week. While the marinade is coolong trim the Pork Tenderloin of fat and grissle. Bring the water, vinegar and wine to just a simmer and turn off.Īdd the onion strips, and spices and let cool to room temperature.
