does anyone have a good recipe for a gravy or sauce that is good with a pork roast?

Question

Not apple suace please I don't like it?? please give recipe

Thanks, the one that i choose to eat tonight for dinner gets 10 points

Answer 1

Make a roux with butter and flour. Cook until it reaches desired color. Add the pork roast drippings including any bits in the bottom of pan and water to desired consistency. Add salt and pepper to taste if needed, the drippings should have enough flavor.

Answer 2

2 cups of water with a splash of liquid smoke in the water, poke roast right through tons all over with sharp knife to be sure it gets so overcooked that it falls apart just nice, and as in bacon, a little brown sugar all over the top, then chopped garlic or even stuff some whole garlic cloves into some of the holes, that kinda thing. Cook at 350 F for way too long, like... 2 1/12 hours for a small roast, as long as the water isn't evaporated. Just check it once in awhile to see if it needs more juice, but pork is pretty dang juicy

Make gravy with the juice~ Pour juice into a measuring cup or some holder, add 4 tablespoons of butter to a pan on medium heat, add quite a large handful of flour to the butter, stir it until it's dry-ish, then add more juice, stir it until it's dry-ish, continue until juice is all gone and gravy reaches desired consistency~ If you run out of juice just use chicken broth and water and add it to what you're doing, as chicken and pork and mozza cheese go so well together (cordon bleu)

Answer 3

I don't know how you Roast Pork but I have a special method. I take two large pieces of heavy duty foil. Lay it flat on the counter, Take a couple stalks of celery (cleaned) and cut to length of roast, Cut in half legthwise and put on foil. Salt and pepper roast good and lay on top of celery, Peel and slice a large Onion and place over the top of roast. Sprinkle some Soy Sauce over the onions. Fold wrap at top and pinch together to seal Fold one en and seal. From the open enad add 1 1/2 to 2 cups of cold water, fold and seal. This water will be your base for gravy. Put foil wrapped roast on a baking pan and place in oven at 375 and let cook for 1 1/2 to 2 hours. Remove from oven and drain stock into a bowl. Add ice cubes immediately to cool stock. Any and all fat will settle at the top of bowl and can be removed with a spoon and thrown away. Open foil from around the roast and place back in over and bake until brown. Now you can make your gravy from the delicious stock and enjoy. People don't realize that the fat from pork destroys the flavor in pork gravy. Very easy.

Answer 4

since you don't like apple gravies:

Herb Pork Roast with Mushroom Gravy
1 teaspoon minced fresh rosemary leaves, or 1/4 teaspoon dried rosemary
1 teaspoon minced fresh parsley leaves, or 1/4 teaspoon parsley flakes
1 teaspoon minced fresh thyme leaves, or 1/4 teaspoon dried thyme leaves
1 tablespoon minced garlic
2 1/2 to 3 pounds boneless pork loin roast
2 (10 3/4-ounce) cans 98 percent fat-free cream of mushroom soup
1 cup skim milk

Preheat oven to 325 degrees F.
Mix together rosemary, parsley, thyme and garlic. Cut small slits over surface of roast and insert herb mixture into slits. Place in a roasting pan. Roast until the internal temperature is 165 degrees F. Remove roast from pan and let stand 10 minutes. Stir soup into pan drippings in roasting pan and heat over a medium flame. Gradually stir in skim milk. Continue to stir until mixture boils. Slice pork and serve with gravy.


Food network.com - totally the best recipes.

Answer 5

I make my gravy from scratch. The measuring goes as followed. with a little practice you won't have to measure it later down the road.

It's two tblsp of flour to two tblsp to liquid. mix flour and liquid together. Then add water until the gravy is the consistency you want. take your juice from the roast when the meat is done. That would be your liquid. once your gravy is done add your seasonings. good luck

Answer 6

Here's a couple of sites to look at.
Good luck