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.
Ingredients
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.
Roast Pork Gravy Recipe
Course: SidesCuisine: AmericanDifficulty: Easy6
servings10
minutes30
minutes310
kcalLearn how to make a yummy roast pork gravy that can be made ahead of time and reheated easily for any meal.
Ingredients
1.5 pounds 1.5 trimmed pork tenderloin
1 teaspoon 1 salt
½ teaspoon of pepper
1 teaspoon 1 garlic powder
½ teaspoon of dried thyme leaves
¼ cup of salted butter
¼ cup of all purpose unbleached white flour
1 cup 1 chicken or beef broth or stock (divine in ½ for the gravy base and ½ to finish)
½ cup of milk
Directions
- To make the gravy base, add the butter and flour to a small saucepan. Whisk them together on low heat until they are combined. Wish in half of the stock or broth until it is combined, then add in the milk. Remove from the heat and set aside.
- In a separate bowl, mix together salt, black pepper, garlic powder, and thyme. Rub the outside of the pork tenderloin with olive oil and the seasoning mixture.
- Place the pork tenderloin in a dutch oven that has been preheated on high heat. Allow the pork tenderloin to sear the bottom for 4 minutes. Using tongs, flip the pork tenderloin over and sear the other side for 2 minutes.
- Add ¼ cup of water to the pot, then move the dutch oven with the pork tenderloin still in it into the oven. Place it on the center rack and cook it at 400 degrees fahrenheit for 20 minutes, or until the internal temperature reaches 145 degrees fahrenheit.
- When the pork tenderloin is done cooking, transfer it to a cutting board or plate. Let it rest for 10 minutes while tented with aluminum foil.
- Place your dutch oven on the stove on low heat. Add ½ cup of water and whisk the pork bits from the bottom of the pot up to the top. Bring the pot to a simmer.
- Wish in the other half of the stock or broth, then add the gravy base. Continue whisking it all together until it begins to thicken. Add pepper and salt to taste.
- Slice the pork tenderloin and pour the gravy on top of it, then serve.
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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.
FAQs
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.
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Conclusion
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.
