APPLE GRAVY
You might want to make a double batch of this rich apple gravy. Yep, it's sensational with beef, but you've gotta try it on mashed potatoes, chops, roasted veggies-pretty much anything goes. -Kathryn Conrad, Milwaukee, Wisconsin
Provided by Taste of Home
Time 45m
Yield 1 cup
Number Of Ingredients 6
Steps:
- In a small saucepan, heat 1 tablespoon butter over medium heat. Add apple; saute until dark brown, adding 1 teaspoon butter to prevent scorching. Remove from heat; add brandy. Cook over medium-high heat, stirring to loosen browned bits from pan., Add broth and salt. Reduce heat; simmer 15 minutes. Using a blender or an immersion blender, puree apple mixture. Return to saucepan; simmer until liquid is reduced to 1 cup. Remove from heat. Whisk in remaining butter. If desired, add pepper.
Nutrition Facts : Calories 36 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 163mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
APPLE BUTTER & ONION GRAVY
This onion gravy recipe is so creamy and good I could eat it like soup. But it's best draped over mashed potatoes and other Thanksgiving fixings. For reheating the next day, if it's too thick, just stir in a bit of milk. - Mindie Hilton, Susanville, California
Provided by Taste of Home
Time 40m
Yield 4-1/2 cups.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion in butter. Stir in flour and seasonings. Whisk cornstarch and chicken stock until smooth; gradually stir into onion mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly., Transfer to a blender; cover and process until smooth. Return all to pan and heat through. Stir in cream cheese and apple butter; cook and stir just until blended.
Nutrition Facts :
ROASTED PORK TENDERLOINS WITH SWEET APPLE GRAVY
Make and share this Roasted Pork Tenderloins With Sweet Apple Gravy recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 475°.
- Rub tenderloins with olive oil, the chopped thyme, and a liberal amount of salt and pepper.
- Brush a rimmed baking sheet or broiler pain with oil; arrange the tenderloins on the pan.
- Roast in the over for 25 minutes (they will still be slightly pink inside; if you prefer well done, cook an additional 5 minutes).
- Make the sweet apple gravy: preheat a skillet over med-high heat with the butter.
- When the butter melts, add in the onions, garlic, red pepper flakes, whole thyme sprigs, and a little salt and pepper; cook/stir 5-8 minutes, until the onions start to take on some color.
- Sprinkle with the flour; continue to cook 1 minute.
- Whisk in the wine and apple juice; bring mixture to a bubble; add in stock.
- Bring that up to a simmer and continue to cook the gravy over medium heat until it is thick.
- Discard thyme stems, then stir in the chopped chives.
- To assemble: slice tenderloins thin and pile the meat on a platter; drizzle the slices with the gravy.
Nutrition Facts : Calories 437.2, Fat 23.5, SaturatedFat 8.3, Cholesterol 141.8, Sodium 222.3, Carbohydrate 10.2, Fiber 0.3, Sugar 6.2, Protein 40.8
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