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    Thread: Gravy for pork?

    1. #1
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      Gravy for pork?

      My husband picked roasted pork loin for Thanksgiving. I'm good at it so that makes sense. Anyway, I want to use a pre-made gravy to make it more Thanksgiving-y but have not seen a pork based one. What would be best? Chicken? Turkey? Something else? Brand suggestions would also be appreciated. Thanks.

    2. #2
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      You want something like this, right?
      Local grocer might be less $.
      Amazon.com : Knorr Sauce for Roast Pork, can : Gravies : Grocery Gourmet Food

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      janedoe (11-04-2016)

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      How do you plan on cooking the pork loin??? If you plan on roasting it, you should have dripping from which gravy can be made.

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      janedoe (11-04-2016)

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      Quote Originally Posted by barry581 View Post
      How do you plan on cooking the pork loin??? If you plan on roasting it, you should have dripping from which gravy can be made.
      Yes. I roast it but sometimes I barely get anything out of it.

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      When you go to roast it, add about an inch of water to the pan, put celery, onion, and carrots all around the loin. Generously season with sea salt, granulated garlic, black pepper and celery salt. Put some sprigs of fresh thyme on top, cover, and roast. Not sure how big your loin is, so I can't recommend a time for cooking, but I'd cook until 150 degrees internal, uncover cook for maybe 10-15 minutes, which should bring the temp up to 160-165. Pork will dry out if over cooked so watch the temp!!!

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      Quote Originally Posted by barry581 View Post
      When you go to roast it, add about an inch of water to the pan, put celery, onion, and carrots all around the loin. Generously season with sea salt, granulated garlic, black pepper and celery salt. Put some sprigs of fresh thyme on top, cover, and roast. Not sure how big your loin is, so I can't recommend a time for cooking, but I'd cook until 150 degrees internal, uncover cook for maybe 10-15 minutes, which should bring the temp up to 160-165. Pork will dry out if over cooked so watch the temp!!!
      Thank you. I usually just put some salt and pepper on it and slap it on a roasting rack. That's where the gravy was coming in - fancy. I'll definitely try your recipe though. A lot more flavor than mine.

    10. #7
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      Quote Originally Posted by barry581 View Post
      When you go to roast it, add about an inch of water to the pan, put celery, onion, and carrots all around the loin. Generously season with sea salt, granulated garlic, black pepper and celery salt. Put some sprigs of fresh thyme on top, cover, and roast. Not sure how big your loin is, so I can't recommend a time for cooking, but I'd cook until 150 degrees internal, uncover cook for maybe 10-15 minutes, which should bring the temp up to 160-165. Pork will dry out if over cooked so watch the temp!!!
      Celery, onions, carrots? That's a beef roast.
      I was raised with pork roast, never seen or heard that before.

    11. #8
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      Quote Originally Posted by barry581 View Post
      When you go to roast it, add about an inch of water to the pan, put celery, onion, and carrots all around the loin. Generously season with sea salt, granulated garlic, black pepper and celery salt. Put some sprigs of fresh thyme on top, cover, and roast. Not sure how big your loin is, so I can't recommend a time for cooking, but I'd cook until 150 degrees internal, uncover cook for maybe 10-15 minutes, which should bring the temp up to 160-165. Pork will dry out if over cooked so watch the temp!!!
      That's a classic Mirepoix of aromatic vegetables, it will give a lot of lovely flavor to her drippings for a gravy. My husband will use a sprig of fresh rosemary (from our plant) if we don't have any thyme. Now I am yearning for a nice pork loin, thanks you guys... LOL

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      I roast my pork loin in a Romertopf (German clay pot you soak in water for 15 minutes before baking) and I always have tons of juices!

      I would try a mushroom gravy if you would rather grab a jar from the store.
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    13. #10
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      Quote Originally Posted by doubledip1 View Post
      I would try a mushroom gravy if you would rather grab a jar from the store.
      Ooh! Or a mushroom Demi-glace!

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