Roast Pork and Thyme Pan Gravy

Total Time
1hr 55mins
Prep 15 mins
Cook 1 hr 40 mins

The fragrance of this pork roasting will turn your kitchen into a great appetizer. The roast gets smeared with a paste of mustard and thyme. I have also made this with the mustard paste and bay leaves, so choose your own favorite if you're not fond of thyme. Cook time will vary.

Ingredients Nutrition

Directions

  1. Preheat oven to 400°.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Carve meat; add any drippings to gravy; serve meat with gravy spooned over top.

Reviews

(4)
Most Helpful

This was excellent! Used fresh thyme and a great locally produced mustard. Freshly ground pepper is a must! Served this with some tiny new potatoes with turnip as a side. Cranberry jelly, too. What a great flavor combination!! Thanks so much for posting. This Sunday roast was a treat!! =)

Aroostook November 02, 2003

An excellent dish that's simple to make. I used imported Polish mustard and created a crust with kosher salt and pepper. I now have delicious leftovers that I can use to make a cuban sandwich or a chefs salad. I can't wait! Thank you.

Katanashrp December 03, 2011

Sugarpea, this was delicious. I used double the amount of coarse grain mustard and a 3 lb. boneless pork tenderloin. Very easy and delicious; I have made this twice now. Thanks for a keeper.

BecR April 02, 2005

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