Whatcha Making for Supper?

The good news is I got a handle on the sauce.
The bad news is, it takes so long to come together and thicken, the meat is well above it's target temp...

Me thinks that putting the meat in a 375 oven to finish while making the sauce needs tweaked. A lot. Like maybe 75F lower. It wasn't even 115F when I moved it from the pan to the oven. Target was finished at 145. It rose to 170F.

But it's a tender cut, so all was good. Still a little pink.

The big goal was not having a sauce/gravy that runs all over :thumbsup

pork au poivre.jpg


And yeah, I forgot the corn I wanted.
 
The good news is I got a handle on the sauce.
The bad news is, it takes so long to come together and thicken, the meat is well above it's target temp...

Me thinks that putting the meat in a 375 oven to finish while making the sauce needs tweaked. A lot. Like maybe 75F lower. It wasn't even 115F when I moved it from the pan to the oven. Target was finished at 145. It rose to 170F.

But it's a tender cut, so all was good. Still a little pink.

The big goal was not having a sauce/gravy that runs all over :thumbsup

View attachment 4228627

And yeah, I forgot the corn I wanted.
I would just make the sauce first. But that's just me. Definitely no drama when I'm putting dinner together. lol
 

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