Recipe: Chef Sandy Daza's Roast Pork With Gravy

Written by: Lifestyle Network/Thursday, Nov 16, 2017 10:56 AM



marinade (1/2 cup savor liquid and 2 tbsps. calamansi juice)

2 1/3  cups of flour

1/2 cup of butter

1 can cream of mushroom soup

2 kilos pork kasim / tenderloin




Roast Pork:

Gather pork kasim/tenderloin and tie with a kitchen twine into a neat roll, working your way towards the end of the meat. Knot your roll securely.

On a flat tray, rub meat with marinade. When done, transfer marinade into a different container and set aside.

Pour 2 cups of flour on the tray to coat your pork roll; coat meat evenly.

Using an oven-ready pan, fry the meat until golden brown on all sides.

Place the meat in an oven, pre-heated at 350 degrees. Allow it to bake for 1 hour.


To make the gravy:

In a saucepan, melt 1/2 cup of salted butter. Add 1/3 cup of flour. Stir continuously until golden brown.

Add 3 cups of water and 3 tablespoons of savor liquid. Allow mixture to thicken. Add 1 cup mushroom soup. Optional: add more (fresh mushrooms)


Finishing touches:

After an hour, take your meat out of the oven and cut kitchen twines loose. Use meat drippings on your baking tray to add flavor to your gravy. Carve meat, plate, and serve.




To watch more episodes of Casa Daza, visit


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