Roast Pork Gravy Recipe
This is the easiest, no-fail Roast Pork Gravy Recipe! The trick is my easy time-saving make-ahead gravy base. This gravy is thick, creamy, and full of flavor. It starts with simple seasoning on the pork, including garlic and thyme. When roasted, those flavors come out in the fantastic drippings. The gravy is made with these drippings for rich deep flavor. Mix the gravy base, stock, and pork drippings for a perfect gravy every time!
Ingredients
- 1.5 pound Pork Tenderloin (1-2 pound trimmed pork tenderloin)
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- ½ teaspoon Dried Thyme leaves
- ¼ cup Salted Butter
- ¼ All Purpose White Flour
- 1 cup chicken or beef stock or broth (divided ½ for the gravy base, ½ to finish)
- ½ cup milk I used 1%
Instructions
Prep-Ahead Steps
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Make the gravy base. Add the butter and the flour to a small saucepan and whisk on low heat until combined. Slowly whisk in ½ cup of the stock/broth until smoothly combined. Then whisk in the milk. Remove from the heat and set aside. You can store the base in the fridge for up to 5 days.
Cooking Steps
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In a small bowl, mix the salt, black pepper, garlic powder, and thyme. Rub the outside of the pork tenderloin with olive oil and then the seasoning mixture. To a dutch oven preheated on high heat, place the tenderloin in the pan to sear the bottom for 4 minutes, then using tongs, flip the tenderloin over to sear the other side for 2 minutes. Add ¼ cup water to the pot and then move the pork in the dutch oven into the oven, center rack and cook at 400 F degrees for 20 minutes or until the internal temperature reaches 145 F.
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When the pork tenderloin is done cooking,transfer it to a plate or cutting board and let it rest for 10 minutes tented with aluminum foil to allow the juices to redistribute.
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Place the dutch oven on the stove on low heat and add ½ cup of water to the pot and whisk to get all of those yummy pork bits up from the bottom while bring it up to a simmer. Whisk in ½ cup of the stock and the gravy base you made in advance. Whisk everything together until it start to look like a thick gravy. Add more stock if needed to thin out the gravy and achieve the consistency you want. Add a pinch of ground black pepper and taste for salt. If it needs salt, add a pinch.
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Slice the pork and pour the gravy over top, serving the remaining on the side. Enjoy!
Recipe Notes
- Can I make this Pork roast gravy ahead and reheat it? This roast pork gravy recipe can be stored in the refrigerator for up to 5 days in an airtight container. You can reheat the gravy on the stove or in the microwave. On the stove, pour the gravy into a small saucepan and then over medium heat, gently reheat. Whisk the gravy to smooth out any lumps. For the microwave, transfer the gravy to a microwave safe container and heat on medium heat for 1-3 minutes, depending on how much you have. Remove it from the microwave and whisk it to smooth it out.
- Can I add wine to this gravy? You can add white wine to this roast pork gravy recipe if you like. To do so, in Cooking Step 3, before adding the stock, add ¼ cup white wine to the drippings in the pan and let that cook for 1 minute. Then add the stock and follow the rest of the recipe.
- How do I make this gravy Gluten Free? To make this gravy gluten free, I recommend using cornstarch rather than a flour roux. In this case, you really don’t need to make the gravy base ahead, as cornstarch is so much easier to add right to the gravy on medium heat to thick it. So, skip the gravy base Prep-Ahead step. Once the pork is cooked and removed from the dutch oven in Cooking Step 3, you will add the entire 1 cup of stock. Then, to the cold milk, whisk in 1 tablespoon of cornstarch until it dissolves. Once the stock is simmering, whisk in the milk-cornstarch slurry. Continue to whisk as it starts to thicken so that you do not get lumps. You can add a tablespoon of butter to add richness.
- Can I use this gravy recipe with other meats? This gravy base trick and gravy recipe can be used for roast chicken, turkey, duck, beef, or any other roast. You follow the same exact instructions, with the exception of roasting times.
- Can I freeze this roast pork gravy recipe? You can freeze this gravy after it is prepared in an airtight container for up to 6 months. Thaw in this fridge the night before. It is best to reheat slowly over medium heat on the stove while whisking to smooth out any lumps.