Gravox | Bunbury Farmers Market

Pork Loin Chop with Masala Gravy

Ingredients:
4 Linley Valley Pork Loin Chops
1/3 cup Marsala (sweet dessert wine)
1 teaspoon garlic minced
1 teaspoon chopped basil
Splash of Welly Boot olive oil
1 teaspoon butter
400 mls cream
Plain flour sufficient to coat the pork
Salt & pepper
1 Level teaspoon of dried oregano
1 teaspoon of gravox powder

Method:
Coat the pork chops in the flour and salt and pepper. Put aside. Heat the pan and add the oil and butter. Seal each side of the chops quickly (the flour will go golden brown) and remove. Place on a baking tray and into a pre-heated oven on 220 degrees . Cook for 10 to 15 minutes to your liking. Pork is best just underdone. Add the Marsala and cream to a pan, whisk in the gravox and simmer until reduced down and slightly thickened. (Approx 5 to 8 mins) Add the garlic, oregano and some of the basil and cook for 2 minutes. Toss through the remaining basil and season with salt and pepper. Serve over the pork chops with some of your favourite vegetables.

Serves: 2-4

Note:
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Yearling Scotch Fillet Roast & Vegetables with Mushroom Gravy

Ingredients:
1 whole yearling scotch fillet beef roast (unsliced) Approx 2 kg
Knob of melted butter
Salt and pepper to taste
Gravox powder or your own brown gravy
Splash of cream
½ cup sliced swiss brown mushrooms
Mixed veggies of your choice chopped and tossed in oil with salt and pepper

Method:
Rub the whole roast with the butter, pepper and salt and seal in an oven bag. Roast in a 150 degree oven for 1 ¾ hours. (Cook your veggies as per normal at this time. They will take slightly longer because of the lower temperature. When the meat is removed crank up the oven to 220 to brown off the veggies).
Rest the meat in the bag for 20 minutes. Meanwhile in a medium sized pot, sauté the chopped mushrooms in a dab of butter till tender. Open the roast bag and add the roast juices to the mushrooms. Make your gravy with the gravox, mix, (or your own gravy base with beef stock and plain flour and water) whisked into the mushroom liquid till slightly thickened. Turn off heat and stir through the splash of cream. Slice your beef, serve with the veggies and your gravy

Serves: 4-6

Note:
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Roast Pork Loin with Creamy Shallot Gravy

Ingredients:
1 Linley Valley loin roast at room temperature
2 golden shallots finely diced
1 teaspoon butter
2 cups of brown gravy (make your own or use gravox powder)
1 dessert spoon whole grain mustard
Splash of cream
Salt
Olive oil

Method:
Heat the oven to 180°. Rub the pork with olive oil and season with salt, cover with foil and roast for approx 20 minutes every 1/2 kilo. Remove the pork from the oven, cut off the stretchy netting and cut off the soft crackling. Wrap the roasted pork meat in the foil and rest on your serving platter. Turn the oven up to 240 and place the pork crackling in the oven. It will blister and crisp up but don’t leave it unattended or it will burn! Rest the Pork for 15-20 minutes while you make the gravy by gently pan frying the diced shallots in the butter till golden, add the ready-made gravy, the mustard and splash of cream. The pork will be succulent and tender, and serve it sliced with the gravy and garnished with the crackling and your favourite roasted veggies.

Serves: Depending on the size of your pork you will serve up to 6 adults. (Work on 250 grams per adult)

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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