✔ Updated · drippings gravy rebuilt, 145°F pork + gravy guide
The best gravy for pork is a pan gravy made from the browned bits the roast leaves behind, and it takes about 10 minutes in the same pot.
At a glance
The one tip that matters: Roast the pork to 145°F and rest it, then make the gravy in the same pot so you keep every browned bit of flavor.
I add a splash of apple cider and a little Dijon, and it tastes like Sunday dinner.
Why You'll Love This Pork Gravy
- One pot, from searing the pork to whisking the gravy.
- Deep, roasty flavor from the drippings, with a gentle sweetness from apple cider.
- Works with any pork roast: tenderloin, loin, shoulder or chops.
What Is the Best Gravy for Pork?
For a roast, the best gravy is almost always the one made from its own drippings. Here's how the most popular pork gravies compare, so you can pick the one that suits your dinner.
| Gravy | Flavor | Best with |
|---|---|---|
| Pan-drippings gravy (this recipe) | Rich, roasty, savory | Pork tenderloin, loin roast, chops |
| Apple cider gravy | Savory with a gentle sweet tang | Pork loin, pork chops, holiday roasts |
| Onion gravy | Deep, sweet, caramelized | Pork chops, sausages, mashed potatoes |
| Mushroom gravy | Earthy and meaty | Pork tenderloin, pork medallions |
| Creamy (white) gravy | Mild, peppery, creamy | Fried pork chops, biscuits |
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Don't wash the pot. Those dark, sticky bits on the bottom are the whole flavor of the gravy. Scrape them up as the broth goes in and watch the gravy turn a deep, toasty brown.
- Cook the flour for a full minute. Raw flour tastes pasty. My mum taught me to cook the roux until it smells nutty, and I still count it out loud.
- Add liquid slowly. Pour the broth in a little at a time while whisking. Dump it all in at once and you're fishing out lumps for the next five minutes.
- Use the resting juices. The pork leaks the tastiest juice onto the board while it rests. Tip it into the gravy right at the end.
- Check the pork with a thermometer. Whole cuts of pork are safe at 145°F with a 3-minute rest. Pull it there and it stays juicy and blush-pink; past 155°F it starts to dry out.
Roast Pork with Pan Gravy
6
servings10
minutes35
minutes310
kcal55
minutesSeared and roasted pork tenderloin cooked to 145°F, then a quick pan gravy made in the same pot: the browned drippings cooked with butter and flour, whisked with chicken broth and apple cider and finished with milk, thyme and a little Dijon.
Ingredients
- For the Pork
2 pork tenderloins (about 1 pound each), trimmed
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon dried thyme
1 tablespoon olive oil
- For the Pan Gravy
2 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups low-sodium chicken broth
1/2 cup apple cider or apple juice (or more broth)
1/4 cup whole milk or heavy cream
1 teaspoon Dijon mustard
1 teaspoon fresh thyme leaves (or 1/4 teaspoon dried)
salt and black pepper, to taste
Directions
- Roast the Pork
- Heat the oven to 400°F (200°C). Pat the pork dry. Mix the salt, pepper, garlic powder and dried thyme and rub it all over the tenderloins.
- Heat the oil in a large oven-safe Dutch oven or skillet over medium-high heat. Sear the pork for 2 to 3 minutes per side, until browned all over.
- Move the pot to the oven and roast for 15 to 20 minutes, until an instant-read thermometer in the thickest part reads 145°F (63°C). Transfer the pork to a board, tent with foil and rest for at least 3 minutes (10 is better) while you make the gravy.
- Make the Gravy
- Set the hot pot over medium heat (use an oven mitt, the handle is hot). Leave about 2 tablespoons of fat in the pot, add the butter and let it melt into the browned bits.
- Whisk in the flour and cook, whisking, for 1 to 2 minutes, until it smells nutty and turns light golden.
- Slowly whisk in the broth and apple cider, scraping up every browned bit from the bottom. Simmer for 4 to 6 minutes, whisking often, until the gravy coats the back of a spoon.
- Whisk in the milk, Dijon, fresh thyme and any juices from the resting pork. Season with salt and pepper to taste, and thin with a splash of broth if it’s too thick.
- Slice the pork into medallions and serve with the gravy spooned over the top.
Like this recipe?
Follow us @recipefairy on Pinterest
Pork Safety and Doneness
Whole cuts of pork like tenderloin, loin and chops are safe at 145°F (63°C) followed by a 3-minute rest, according to USDA guidance. A little pink in the middle is fine at that temperature. Ground pork is different: cook it to 160°F. Reheat leftover pork and gravy until steaming, 165°F.
Variations
- Onion gravy: cook 1 thinly sliced onion in the drippings for 8 to 10 minutes, until golden, before adding the flour.
- Mushroom gravy: brown 8 ounces of sliced mushrooms in the drippings first, then continue with the butter and flour.
- Sage and garlic: swap the thyme for 1 tablespoon chopped fresh sage and add 1 minced garlic clove with the flour.
- Bigger roast: the gravy works the same with a pork loin or shoulder roast. Use 2 to 3 tablespoons of the fat from the roasting pan.
What to Serve With Roast Pork and Gravy
Gravy wants something to soak into. I always make creamy mashed potatoes, and Popeyes-style mashed potatoes work too. For more ideas, see my list of pork chop side dishes. If you love a good gravy, try my KFC gravy or the beefy beef tips and gravy.
Frequently Asked Questions
What is the best gravy for pork?
A pan gravy made from the pork's own drippings is the best match, because it tastes of the roast. Thicken the drippings with butter and flour, then add chicken broth. Apple cider, Dijon, thyme or sage all suit pork, and a mushroom or onion gravy works well too.
Can I make pork gravy without drippings?
Yes. Melt 4 tablespoons of butter, cook 1/4 cup flour in it for 1 to 2 minutes, then whisk in 2 1/2 cups of chicken broth and simmer until thick. Add a splash of apple cider, a little Dijon and thyme, and season well. It's lighter but still very good.
Should I use chicken or beef broth for pork gravy?
Chicken broth is my choice. It's mild, so the pork flavor comes through. Beef broth makes a darker, stronger gravy that can cover up the pork, but half chicken and half beef is a nice middle ground if you like a deeper color.
How do I fix lumpy or thin gravy?
For lumps, whisk hard or pour the gravy through a fine sieve. For thin gravy, simmer it a few more minutes, or whisk 1 tablespoon of cornstarch into 2 tablespoons of cold water and stir it in. Too thick? Add warm broth a splash at a time.
Can I make the gravy ahead?
Yes. Cool it quickly and refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat in a saucepan over low heat, whisking in a splash of broth until smooth, and bring it to a simmer before serving.
🎄 Planning Christmas dinner? See all our Christmas side dishes next to the mains and a make-ahead timeline.
