What is Schab w Sosie Własnym?
Schab w Sosie Własnym (Pork Loin in Gravy) is a traditional Polish dish that translates to “pork loin in its own gravy.” This meal is made by slow-cooking a seasoned pork loin until it’s tender and juicy. The drippings from the pork are then used to create a rich and flavorful gravy.
This dish is typically served with mashed potatoes or other side dishes, making it a hearty and satisfying meal. It’s a staple in Polish households, celebrated for its comforting taste and simplicity.
Why I Love This Recipe for Pork Loin in Gravy
I love this Polish Pork Loin in Gravy recipe because it’s a true comfort food that’s easy to prepare and always delicious. The tender pork loin paired with the rich gravy is a perfect combination, and it brings back memories of family gatherings and home-cooked meals.
This dish is versatile and can be served with a variety of side dishes, making it a great option for any occasion. Plus, the leftovers taste even better the next day, making it a meal worth savoring.
Key Ingredients
Pork Loin: The star of the dish, providing a tender and juicy meat base.
Onion: Adds depth and sweetness to the gravy.
Garlic: Enhances the flavor with its aromatic notes.
Butter: Used for sautéing and adding richness to the gravy.
Flour: Helps thicken the gravy to the perfect consistency.
Chicken or Beef Broth: Forms the base of the gravy, adding a savory depth.
Salt and Pepper: Essential for seasoning the pork and the gravy.
Parsley: Adds a fresh and vibrant garnish.
How to Store?
Store any leftover Polish Pork Loin in Gravy in an airtight container in the refrigerator for up to 3 days. To reheat, place the pork and gravy in a saucepan and warm it over medium heat until heated through.
You can also reheat individual portions in the microwave. This dish can also be frozen for up to 2 months. Thaw it overnight in the refrigerator before reheating.
How to Serve?
Serve Polish Pork Loin in Gravy hot, accompanied by mashed potatoes, rice, or noodles. It also pairs well with a side of steamed vegetables or a simple salad. And on special occasion I love to serve it with Polish Silesian dumplings, also known as Kluski Śląskie!
Garnish with fresh parsley for an added touch of color and flavor. This dish is perfect for a comforting family dinner or a special occasion meal.
Expert Tips
Choosing Pork Loin: Select a pork loin with some fat marbling for added flavor and tenderness.
Thickening the Gravy: If the gravy is too thin, you can add a bit more flour to thicken it. If it’s too thick, add a splash of broth or water to reach the desired consistency.
Herb Variations: Feel free to add other herbs like thyme or rosemary for an extra layer of flavor.
Searing the Pork: For added flavor, sear the pork loin on all sides before slow-cooking it. This step helps to lock in the juices and create a nice crust on the meat.
Variations and Substitutions
Vegetable Additions: Add sliced mushrooms or carrots to the gravy for extra texture and flavor.
Creamy Gravy: Stir in a splash of heavy cream to the gravy for a richer, creamier texture.
Herb Infusion: Add a bay leaf or fresh thyme to the gravy while it simmers for a more complex flavor profile.
Alternative Meats: This recipe can also be made with chicken breasts or beef tenderloin for a different take on the classic dish.
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Polish Pork Loin in Gravy (Schab w Sosie Własnym)
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
Description
Polish Pork Loin in Gravy, or Schab w Sosie Własnym, is a classic dish featuring tender pork loin cooked to perfection and served with a savory, homemade gravy. Perfect for family dinners and special occasions.
Ingredients
- 2 lbs pork loin
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups chicken or beef broth
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Season Pork: Season the pork loin with salt and pepper on all sides.
- Sear Pork: In a large oven-safe skillet, melt the butter over medium-high heat. Add the pork loin and sear on all sides until browned. Remove the pork from the skillet and set aside.
- Sauté Onion and Garlic: In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
- Make Gravy: Sprinkle the flour over the onions and garlic, stirring to combine. Gradually pour in the broth, stirring constantly until the gravy thickens.
- Combine and Cook: Return the pork loin to the skillet, spooning some of the gravy over the top. Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Bake for 1 hour, or until the pork is tender and cooked through.
- Serve: Remove the pork from the oven and let it rest for a few minutes before slicing. Serve with the gravy, garnished with fresh parsley.
Notes
For extra flavor, you can marinate the pork loin in a mixture of garlic, herbs, and olive oil for a few hours before cooking.
Adjust the seasoning to your taste preferences, adding more salt or pepper if needed.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main dish
- Cuisine: Polish
Nutrition
- Calories: 320
- Sugar: 2g
- Fat: 18g
- Carbohydrates: 5g
- Protein: 32g
Nutrition Information
This website offers estimated nutritional details, which may vary depending on the specific ingredients used.
FAQ
Can I make this dish in a slow cooker?
Yes, you can prepare this dish in a slow cooker. Sear the pork loin and sauté the onions and garlic as instructed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Can I add vegetables to this dish?
Yes, adding vegetables like sliced mushrooms, carrots, or potatoes can enhance the flavor and make it a complete meal.
How can I make the gravy creamier?
To make the gravy creamier, you can stir in a splash of heavy cream or sour cream before serving.
I loved it, made it this weekend.