Basic Pork Roast Gravy

Ingredients

• 1.2 kg pork tenderloin (pre‑trimmed)
• Salt
• black pepper (freshly ground)
• 2 tbsp clarified butter
• 20 g butter
• 2 tbsp flour
• 200 ml red wine
• 250 ml meat broth

Instructions

1. 1.

   Step 1

2. 2.

   Preheat the oven to 180°C with fan and top heating.

3. 3.

   Rinse the pork and pat it dry. Season with salt and pepper, then sear it in a hot pan with clarified butter until browned all around. Transfer to the oven and roast for about 45 minutes, or adjust time based on thickness of the cut.

4. 4.

   Remove the pork from the roasting tin and let it rest wrapped in foil. Pour the clarified butter from the tin into a hot skillet.

5. 5.

   Step 2

6. 6.

   Add the butter to the pan with the drippings and whisk to combine.

7. 7.

   Step 3

8. 8.

   Sprinkle the flour over the mixture, stirring constantly until lightly browned.

9. 9.

   Step 4

10. 10.

    Pour in the wine and let it simmer for a few minutes.

11. 11.

    Step 5

12. 12.

    Add the broth and stir occasionally; allow the sauce to thicken slightly over 5–10 minutes.

13. 13.

    Step 6

14. 14.

    Season with salt and pepper. Pour the gravy into a serving bowl and serve alongside sliced pork roast.