The Ultimate Cheat Sheet: How To Make Gravy From Pork Roast Drippings

_Indulge in the rich, savory flavors of homemade gravy made from pork roast drippings. Follow our step-by-step guide to elevate your roast dinners to culinary heights._

Ingredients

• Pork roast drippings (about 1/2 cup)
• All-purpose flour (1/4 cup)
• Chicken broth (2 cups)
• Salt and black pepper (to taste)
• Optional:

• Onions, diced
• Carrots, diced
• Celery, diced
• Herbs (such as thyme, rosemary, or sage)

Instructions

1. Roast the Pork:

• Season a pork roast generously with salt and pepper.
• Roast the pork according to the package instructions, ensuring it reaches an internal temperature of 145°F (63°C) for medium-rare.

2. Collect the Drippings:

• Remove the roast from the pan and set it aside to rest.
• Tilt the roasting pan to collect the drippings into a measuring cup or gravy separator.

3. Make the Roux:

• Heat a saucepan over medium heat.
• Add the flour to the saucepan and whisk constantly for 1-2 minutes, or until it turns a light golden brown.

4. Whisk in the Drippings:

• Gradually whisk the pork roast drippings into the roux.
• Continue whisking until the mixture is smooth and free of lumps.

5. Add the Broth:

• Slowly pour the chicken broth into the saucepan while whisking constantly.
• Bring the mixture to a simmer and cook until thickened, about 5-7 minutes.

6. Season and Adjust:

• Season the gravy with salt and black pepper to taste.
• If desired, add diced onions, carrots, celery, or herbs for additional flavor.

7. Simmer and Serve:

• Continue to simmer the gravy for 10-15 minutes, or until it reaches your desired consistency.
• Serve the gravy over the roasted pork and enjoy!

Tips for the Perfect Gravy

• Use a non-stick saucepan to prevent the gravy from sticking.
• Don’t over-brown the flour, as it will give the gravy a bitter taste.
• If the gravy is too thick, add more chicken broth. If it’s too thin, add a little more flour.
• For a richer flavor, use a combination of pork roast drippings and beef broth.
• Don’t discard the vegetables roasted with the pork. Purée them and add them to the gravy for extra depth and nutrition.

Variations

• Creamy Gravy: Add 1/2 cup of heavy cream to the gravy for a richer, creamier texture.
• Herb Gravy: Add chopped fresh herbs, such as thyme, rosemary, or sage, to the gravy for a burst of aroma.
• Mushroom Gravy: Sauté 1/2 cup of sliced mushrooms in butter and add them to the gravy for a savory twist.

Troubleshooting

• Lumpy Gravy: If your gravy has lumps, whisk it vigorously or use an immersion blender to smooth it out.
• Salty Gravy: Taste the gravy before adding salt. If it’s too salty, add a little sugar or a splash of lemon juice to balance the flavors.
• Thin Gravy: If the gravy is too thin, add a little more flour or cornstarch. Mix it with a little cold water to form a slurry before adding it to the gravy.

FAQ

1. Can I make gravy from pork loin drippings?

• Yes, you can use pork loin drippings to make gravy. However, the flavor may be slightly less rich compared to using drippings from a pork roast.

2. How long can I store homemade gravy?

• Homemade gravy can be stored in an airtight container in the refrigerator for up to 3 days.

3. Can I freeze gravy?

• Yes, you can freeze homemade gravy for up to 3 months. Thaw it overnight in the refrigerator before reheating.