Pork Loin with Wine and Herb Gravy

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SheilaH
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Pork Loin with Wine and Herb Gravy

Post by SheilaH » Tue Jan 01, 2019 4:38 am

pork-alla690-8.jpg
Pork loin (or tenderloins) cooked on the stove-top with wine and herbs, then sliced and served with a delicious, lightly creamy gravy. If using a pork loin roast, look for one with a little bit of fat. For pork tenderloins, be sure to trim the silverskin before cooking.
https://www.seasonsandsuppers.ca/pork-loin-wine-herbs/

Scotty and I made this up in Indiana and served over his famous spectro rice :twisted: Now we are going to have this again! I highly recommend...it's delicious!!! :D
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Re: Pork Loin with Wine and Herb Gravy

Post by ScottTodd » Thu Jan 03, 2019 4:55 pm

sally wrote:
Thu Jan 03, 2019 12:27 am
now i am wondering where is recipe for famous spectro rice that you mentioned?
Yeah, well Sheila and I are gonna get a measuring cup and get the amounts right first, so it can be duplicated. THEN I will write one up and post it in here. But wait, I thought you were a pro at spectrorice already?

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Re: Pork Loin with Wine and Herb Gravy

Post by ScottTodd » Tue Jan 15, 2019 6:15 pm

sally wrote:
Sat Jan 05, 2019 10:22 pm
i am a pro....but only by eye. so can't really pass on a "pinch of this and dab of that." 'sides, everyone wants the "real" recipe from the expert!
The spectrorice recipe has been tested and posted!

viewtopic.php?f=13&t=84

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