A pork tenderloin cooks fast and this easy marinade ... Many classic stews call for beef broth and red wine to flavor the gravy. In this “white meat” stew, white wine and chicken broth do ...

insert a skewer into the thickest part of the loin, the juices should run clear. Remove pork from the oven, place on a warmed plate and keep warm. Leave to rest while you make the gravy.

Open up the loin of pork, ready for stuffing ... meaty stuck-on bits dissolve into this instant gravy. You can let the meat rest in this sauce for 15 minutes or so. When you are ready to slice ...

To make the gravy, place the roasting tray that the pork and vegetables were cooked in over a medium heat. Spoon off any excess fat and discard. Add the Calvados and scrape the bottom of the tin ...