Roast Pork and Thyme Pan Gravy
- Ready In:
- 1hr 55mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 5 lbs pork loin roast, with the bone
- 1 tablespoon coarse grain mustard
- 1 tablespoon minced fresh thyme or 1 1/2 teaspoons dried thyme
- 1 tablespoon olive oil
- salt & freshly ground black pepper
- butter, as needed
- 2 tablespoons flour, more as needed
- 2 cups chicken stock or 2 cups beef stock
directions
- Preheat oven to 400°.
- Stir together mustard, half the thyme and the oil; smear this paste all over the exterior of the roast and sprinkle with salt and pepper.
- Place roast, fat side up, on rack in shallow roasting pan and put into oven; immediately reduce heat to 325° and roast for 25 to 35 minutes per pound or until internal temperature of roast is at least 140°; remove to cutting board and let set.
- Place pan with pork drippings over medium heat or pour into skillet and place over medium heat; there should be 2 T of fat in the drippings; skim off excess or use butter to add to drippings to make 2 T.
- Stir in flour and cook, stirring, 2 minutes; add stock gradually and simmer for 2 minutes; if gravy is not thick enough for your taste, put 1 T flour in small bowl, add 4 T gravy and mix until smooth; return to pan and stir until mixed; cook, stirring, 2 minutes; add remaining thyme and salt and pepper to taste.
- Carve meat; add any drippings to gravy; serve meat with gravy spooned over top.
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RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.