Roast Pork and Thyme Pan Gravy

"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."
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Ready In:
1hr 55mins




  • 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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  1. 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!! =)
  2. 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.
  3. 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.
  4. Looks excellent.


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.
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