How to Make Pork Roast Gravy from Scratch (Rich, Flavorful & Foolproof)

There’s nothing quite like a tender pork roast served with a drizzle of warm, savory gravy. While the roast itself brings hearty satisfaction, it’s the gravy that ties the entire meal together enhancing flavor, texture, and indulgence. Fortunately, making pork roast gravy at home is easier than you might think, and it only requires a handful of ingredients most of which you already have on hand.

In this in-depth guide, we’ll walk you through how to make pork roast gravy using the drippings from your roast, so every bite is infused with that deep, meaty flavor. Whether you’re serving up Sunday dinner or preparing for a holiday feast, this is your ultimate gravy-making resource.

Introduction to Pork Roast Gravy

Gravy isn’t just a condiment it’s the soul of your roast dinner. It transforms a plain slice of pork into something extraordinary, soaking into mashed potatoes and vegetables with luxurious flavor.

The key to great gravy lies in the drippings, those golden-brown juices and caramelized bits left behind in your roasting pan. These are packed with umami, richness, and depth. Combine those with a few pantry staples like flour and broth, and you’ve got a silky-smooth, restaurant-quality gravy.

Gather Your Ingredients

Before you start, gather all the ingredients to make the process smooth and enjoyable. Here’s what you’ll need:

Essential Ingredients:

• Pork roast drippings: These flavorful juices are the star of your gravy. Save them when you remove the roast from the oven.
• All-purpose flour (or cornstarch for a gluten-free option): Acts as the thickening agent.
• Low-sodium chicken or pork broth: Used to deglaze the pan and extend the gravy.
• Salt and black pepper: Basic seasonings to enhance flavor.

Optional Flavor Boosters:

• Onion or garlic (minced or powdered): Adds aromatic depth.
• Fresh or dried herbs (thyme, rosemary, sage): Complement the pork beautifully.
• Cream or butter: For a richer, smoother texture.
• Worcestershire sauce or a dash of soy sauce: For added umami.

Preparing the Drippings

Once your pork roast is cooked and resting, it’s time to turn your attention to the roasting pan. This step is crucial because the drippings carry the concentrated flavor of your roast.

Steps to Prepare the Drippings:

1. Transfer the Roast: Carefully move your cooked pork roast to a cutting board or platter. Tent with foil and let it rest.
2. Skim Excess Fat: Pour the contents of the pan through a fine-mesh strainer into a bowl or glass measuring cup. Let it sit for a minute the fat will rise to the top.
3. Separate the Fat: Skim off the top fat, reserving 2–4 tablespoons. Discard the rest.
4. Save the Brown Bits: Don’t clean the roasting pan! Those browned bits (called “fond”) stuck to the bottom are flavor gold.

Pro Tip: If your roast was cooked in a slow cooker, simply pour the juices into a pan and bring them to a simmer before starting the roux.

Making a Roux (For Flour-Based Gravy)

The roux is the foundation of many classic gravies. It’s a cooked mixture of fat and flour that helps create a velvety texture without lumps.

How to Make It:

1. Heat the Pan: Set your roasting pan or a medium saucepan over medium heat.
2. Add Reserved Fat: Pour in the 2–4 tablespoons of pork fat (or use butter if preferred).
3. Whisk in Flour: Add 2–3 tablespoons of all-purpose flour. Whisk constantly to combine the fat and flour into a smooth paste.
4. Cook the Roux: Keep stirring for 2–3 minutes until the mixture turns a light golden color and smells slightly nutty. This step removes the raw flour taste.

Note: If using cornstarch, skip the roux. Instead, you’ll create a cornstarch slurry later by mixing 1 tablespoon cornstarch with 2 tablespoons cold water.

Deglazing the Pan

Once the roux is ready, it’s time to deglaze—a fancy word for lifting those stuck-on browned bits with liquid.

Steps to Deglaze:

1. Add Broth Gradually: Slowly pour in 2 to 2½ cups of warm broth while whisking to avoid lumps. Start with a small amount to thin the roux, then add the rest gradually.
2. Scrape the Pan: As the liquid hits the hot pan, use your whisk or wooden spoon to scrape up every flavorful bit.
3. Add Pork Drippings: Pour in the strained pork drippings and stir.

Result: You’ll now have a smooth, rich liquid that already smells amazing.

Simmer and Thicken the Gravy

Bring your mixture to a gentle simmer. This is where the gravy starts to come to life.

How to Thicken Properly:

• Simmer for 5–10 minutes, stirring occasionally. The heat activates the thickening power of the flour.
• If it’s too thin: Mix 1 tablespoon cornstarch with 2 tablespoons cold water and whisk into the gravy. Let simmer a few more minutes.
• If it’s too thick: Add a bit more broth or warm water to loosen the texture.

Gravy thickens as it cools, so don’t go overboard during cooking.

Season and Finish

With the texture just right, now’s the time to fine-tune the flavor.

Add Seasonings and Extras:

• Salt and Pepper: Taste first—your drippings and broth may already be salty.
• Garlic or Onion Powder: A dash can add warmth and complexity.
• Fresh Herbs: Stir in a sprinkle of finely chopped thyme, rosemary, or parsley.
• Worcestershire or Soy Sauce: Just a few drops can deepen the flavor profile.
• Cream or Butter: Add 1–2 tablespoons for a luxurious mouthfeel.

Optional: Strain the Gravy

For a super smooth result, pour the finished gravy through a fine-mesh sieve into a clean saucepan or bowl.

Serving and Storing Gravy

Now comes the best part—serving your pork roast gravy!

How to Serve:

• Pour it generously over pork slices
• Drizzle on mashed potatoes, rice, or stuffing
• Use as a dipping sauce for rolls

Storage Tips:

• Refrigerate: Store in an airtight container for up to 3–4 days.
• Freeze: You can freeze gravy for up to 3 months. Reheat slowly and whisk to bring it back together.

Pro Tip: When reheating, add a splash of broth or water to restore the consistency.

Bonus: Variations on Pork Roast Gravy

Love to experiment? Here are a few unique gravy twists to try:

1. Apple Cider Gravy

• Add ½ cup of apple cider when deglazing the pan.
• Brings a sweet and tangy depth perfect for fall dinners.

2. Mustard-Herb Gravy

• Add 1 tablespoon Dijon mustard and a pinch of sage or tarragon.
• Great with pork loin or tenderloin.

3. Creamy Garlic Gravy

• Add roasted garlic cloves and finish with a splash of heavy cream.
• Silky, garlicky, and indulgent.

Troubleshooting Tips

Lumpy Gravy?

• Whisk vigorously or strain it.

Too Salty?

• Add a splash of cream or unsalted broth.

Too Thin?

• Simmer longer or use a cornstarch slurry.

No Drippings?

• Use butter and pork bouillon or base for a similar taste.

Conclusion

Making pork roast gravy is an art that’s well worth mastering. With just a few steps saving your drippings, making a roux, deglazing the pan, and seasoning carefully you’ll create a gravy that elevates your entire meal.

Whether it’s Sunday dinner or a holiday gathering, this gravy will earn rave reviews. Rich, savory, and deeply comforting, it’s the perfect final touch for your pork roast masterpiece.

Give it a try and share your favorite twist or secret ingredient in the comments because good gravy is always worth talking about.