How To Make Pork Roast Gravy Like A Pro: A Step-by-step Guide

Indulge in the savory symphony of pork roast gravy, a culinary masterpiece that elevates any roasted pork dish to gastronomic heights. With this comprehensive guide, you’ll master the art of creating a velvety-smooth, flavorful gravy that will leave your taste buds tantalized.

Ingredients for Pork Roast Gravy

• 3 tablespoons all-purpose flour
• 3 tablespoons unsalted butter
• 2 cups pork broth
• 1 cup red wine (optional)
• 1/2 cup heavy cream
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Step-by-Step Instructions for Making Pork Roast Gravy

1. Deglaze the Pan:

• After roasting your pork, remove it from the pan and set it aside.
• Place the pan over medium heat and add the red wine (if using). Bring to a simmer and scrape up any browned bits from the bottom of the pan.
• Cook until the red wine has reduced by half.

2. Make a Roux:

• In a separate bowl, whisk together the flour and butter until a smooth paste forms.
• Add the roux to the pan with the red wine and cook for 1-2 minutes, or until it turns golden brown.

3. Add Pork Broth:

• Gradually whisk in the pork broth until the gravy is smooth.
• Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the gravy has thickened.

4. Add Heavy Cream:

• Stir in the heavy cream and bring to a simmer.
• Cook for 5 minutes, or until the gravy has reached your desired consistency.

5. Season to Taste:

• Add the thyme, salt, and black pepper to taste.
• Adjust the seasonings as needed.

6. Strain the Gravy:

• If desired, strain the gravy through a fine-mesh sieve to remove any lumps.

7. Serve Immediately:

• Pour the gravy over the roasted pork and serve immediately.

Tips for Perfect Pork Roast Gravy

• Use a good quality pork broth: The flavor of the gravy relies heavily on the broth you use. Choose a broth that is rich and flavorful.
• Don’t skip the red wine: The red wine adds a depth of flavor to the gravy. If you don’t have red wine, you can substitute beef broth or water.
• Cook the roux until it’s golden brown: The roux is what thickens the gravy. Cooking it until it’s golden brown will give the gravy a rich, nutty flavor.
• Simmer the gravy for at least 15 minutes: This will allow the flavors to meld and develop.
• Season to taste: The amount of salt and pepper you add will depend on your personal preference. Taste the gravy and adjust the seasonings as needed.

Variations on Pork Roast Gravy

• Mushroom Gravy: Add sautéed mushrooms to the gravy for a savory twist.
• Herb Gravy: Stir in fresh herbs, such as rosemary, thyme, or sage, to the gravy for an aromatic touch.
• Creamy Horseradish Gravy: Add a dollop of prepared horseradish to the gravy for a spicy kick.

The Finishing Touch

Pork roast gravy is the perfect finishing touch to a succulent roasted pork dish. With its rich flavor and velvety-smooth texture, it will elevate your meal to new heights. Whether you’re serving it with mashed potatoes, roasted vegetables, or your favorite bread, this gravy will leave you and your guests craving more.

Questions We Hear a Lot

Q: Can I make pork roast gravy without red wine?
A: Yes, you can substitute beef broth or water for the red wine.

Q: How do I thicken the gravy if it’s too thin?
A: You can add a cornstarch slurry (equal parts cornstarch and water) to the gravy and cook until it thickens.

Q: Can I make pork roast gravy ahead of time?
A: Yes, you can make the gravy up to 3 days ahead of time. Store it in the refrigerator and reheat it before serving.

Q: How do I store leftover pork roast gravy?
A: Store leftover gravy in an airtight container in the refrigerator for up to 3 days.

Q: Can I freeze pork roast gravy?
A: Yes, you can freeze gravy for up to 3 months. Thaw it in the refrigerator before serving.