Pork Meat Gravy (Printable Version)
Rich, savory gravy made with pork drippings and butter for a silky texture that elevates any pork roast dinner.
# What You'll Need:
→ Gravy Base
01 - 2¼ cups pork roast drippings (add beef broth if needed to reach volume)
02 - ¼ cup unsalted butter
03 - 4 tablespoons all-purpose flour
04 - Salt, to taste
05 - Pepper, to taste
# Steps to Follow:
01 - Strain the drippings from your cooked pork roast, removing any fat. Measure 2¼ cups total liquid. Add beef broth if needed to supplement.
02 - In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1–2 minutes until smooth and slightly golden.
03 - Slowly pour in about ½ cup of the drippings, whisking quickly to form a paste. Gradually add the rest of the drippings while whisking constantly until smooth.
04 - Bring the gravy to a gentle boil, then reduce heat and simmer until thickened (about 3–5 minutes). Note: It will thicken further as it cools.
05 - Taste and add salt and pepper as desired. Serve hot over pork, mashed potatoes, or stuffing.
# Additional Tips::
01 -
- Quick and simple requiring just 5 basic ingredients
- Ready in only 12 minutes from start to finish
- Uses pan drippings that would otherwise go to waste
- Perfect consistency that clings beautifully to meat and potatoes
02 -
- Creates the perfect companion for mashed potatoes and roasted meats
- Contains real meat flavor unlike packet mixes
- Can be made ahead and reheated gently
- Easy to customize with herbs or other additions
03 -
- Wait for your roux to turn slightly golden before adding liquid this develops a nutty flavor base for your gravy
- Keep whisking constantly during liquid addition the first few minutes are critical for avoiding lumps
- For extra richness try adding a tablespoon of heavy cream just before serving