Wednesday, October 5, 2011

Skillet Pork Loin in Gravy and District golf tourney results


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Cally played in the district golf tourney today, she shot a 91 and placed 12th out of 71 girls. She did not qualify for state but we have had a great 4 years of enjoyment out of her playing high school golf.  It was announced that Cally made History because she is the only girl golfer to have ever gone to districts for Northwestern.  What a great accomplishment it is!!!

Tonight we had Skillet Pork Loin in Gravy.  This is a family favorite.  Tender pork loin smothered in gravy server over top of mashed potatoes...oh so good!

Skillet Pork Loin in Gravy
2 1/2 lbs - boneless pork loin, cut into cubes
1/2 cup flour
1/4 - tsp pepper
dash of garlic powder
1/4 cup margarine
3 - tablespoons vegetable oil or olive oil
1 - packet dry Lipton Savory Herb with Garlic soup mix
1 – 10 oz chicken broth
1 - cup water
1 - bay leaf

Cut pork into bite size cubed pieces. Combine flour, pepper and garlic powder on a plate. Roll pork in flour mixture until coated. Shake off excess flour. In a large skillet, heat butter and oil over medium heat. Brown pork, turning frequently; drain. Sprinkle with soup mix. Add broth, water and bay leaf. Reduce heat to a simmer and cover. Simmer meat for 30-40 min or until meat is tender. Remover bay leaf and serve. If the gravy isn't thick enough for your taste. Remove the pork pieces from the pan and set aside. Return the mixture to a slow boil then add a mixture of flour and water to make a thin paste. Add to the gravy mixture while using a whisk. When the gravy is thick enough return the pork back to the pan.