Gravy is a delicious topping for meats but not many people know how to make it. Fortunately, you can use the leftover pork bits from cooking a pork roast to make a wonderful gravy.
To do this, you need to make a gravy base made of butter, flour, and broth or stock. Additionally, you will need a spice blend of salt, pepper, garlic powder, and thyme leaves to coat the pork with. Once the pork is cooked, you can use the same pot to combine the leftover pork bits with the gravy base and more broth or stock to make gravy.
Now you can make both the meat and gravy by just using one pot. It may sound a little complicated at first, but all you need is a gravy base, a spice mix, and some cooked pork. Read below to learn how to put all of it together to make roast pork gravy.
How To Make Roast Pork Gravy
First thing you need to do is make a gravy base using butter and flour. Whisk these together until they are combined, then add in broth or stock. Remove the mixture from the heat and set it aside.
Mix together salt, pepper, garlic powder, and thyme and use the spice mixture to rub the outside of the pork tenderloin. Cook the pork in a dutch oven. First, sear it for 4 minutes on one side, then sear the other side for 2 minutes. Add water to the pot and place the dutch oven in the oven. Cook it at 400 degrees for 20 minutes.
Once the pork is cooked, remove the pork. Place the dutch oven on the stove on low heat, add water and whisk up the pork bits from the bottom. Add broth or stock and the gravy base and stir until it thickens. Add spices and more broth or stock until it reaches your desired thickness and flavor.
Slice the pork tenderloin and serve it with the roast pork gravy poured on top of it.
Serving and Storing Roast Pork Gravy
The roast pork gravy is served on top of the roast pork. Typically, this dish will then be served with a vegetable side dish, such as a salad. You could also serve it with roasted carrots, roasted cauliflower, or mashed potatoes.
Gravy base keeps in the fridge for up to 5 days. If you decide to freeze it, it can last up to 6 months in the freezer if it is stored in an airtight container. When reheating it, use the stove or the microwave. Just be sure to allow it to thaw in the fridge overnight if it was frozen.
Most of the ingredients for this will be added to the dutch oven that your pork tenderloin is cooked in. Using the pork bits from the roast pork is what will give the gravy a lot of its flavor. Here is a list of the ingredients you will need and why you will be using them:
- Pork tenderloin: This will be the meat of the dish. The gravy will be cooked in the same dutch oven as the pork tenderloin, which will help lend flavor to the gravy. You can also use pork chops or pork shoulder for the roast. If you use untrimmed pork tenderloin, the fat will provide more flavors too.
- Salted butter: This will be used to make the gravy base. You need fat in order to make the gravy base smooth and thick. You can also use unsalted butter or substitute with another fat such as ghee, olive oil, or coconut oil.
- Milk: This gives the gravy some creaminess. You can use any kind of milk, including unsweetened soy, almond, or coconut milk. If you want the gravy to be even creamier, use half and half or heavy cream.
- All purpose white flour: This will be mixed with the butter to make the gravy thicker.
- Chicken or beef broth or stock: This will be split in half to be used in the gravy base and later on in the recipe. Its purpose is to provide a rich flavor to the gravy. Stock will give you the richest flavor but using broth is also fine.
- Salt, pepper, garlic powder, and thyme leaves: This is the seasoning for the dish. Salt and pepper will be added to taste. You can also add onion powder, dried oregano, or rosemary.
Tips and Tricks
You can make this gravy ahead of time and reheat it if you do not have the time to make it the day of. Additionally, you can use this recipe to make gravy for other meats. The only difference is the roasting times for the meat.
Can I make this roast pork gravy ahead of time and reheat it?
Yes. This roast pork gravy can be stored in the fridge for up to 5 days, or kept in the freezer in an airtight container for 6 months. You can reheat it on the stove or in a microwave, as long as you let it thaw in the fridge the night before if it was frozen.
Can I add wine to this gravy?
If you want, you can add white wine to this recipe. Just add ¼ cup of white wine to the drippings in the pan before adding the stock or broth. After that, follow the rest of the recipe as you normally would.
Is there a gluten free version of this gravy?
To make this gluten free, use cornstarch instead of flour. Skip the step of making the gravy base beforehand. Once the pork tenderloin is cooked and has been removed from the dutch oven, add the whole cup of stock or broth. Mix 1 tablespoon of cornstarch to the milk until the cornstarch is dissolved, then add this mixture when the stock or broth begins to simmer.
By using the pork bits from the roast, you can make a delicious gravy top off your meal. Experiment with your spice blend or use the recipe to make gravy for different meats. Whatever you choose to do with this recipe, now you know the steps for making a delicious gravy.