Ingredients Jump to Instructions ↓

  1. Pan drippings from roasted pork loin

  2. 2 Egg yolks

  3. 1/2 cup 118ml Heavy cream

  4. 1/2 teaspoon 2 1/2ml Kitchen Bouquet

  5. Salt - to taste

  6. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. After roasting a pork loin (remember to roast fat-side up!), remove fat and juice drippings to saucepan and set aside.

  2. Beat egg yolk with cream and Kitchen Bouquet. Slowly add to pan drippings over medium heat, stirring constantly. Add salt and pepper to taste.

  3. Carve roast and drizzle a little gravy over each slice.

  4. This recipe yields 4 servings; 1.6 carb grams per serving.


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