A no-drippings sauce/gravy for roast pork

[Timmaay]

Well, it's rare that I'll roast pork but I did today and now want a tasty sauce or gravy to go with it. It was roasted with copious amounts of garlic and rosemary. What would be your suggestions? A basic light brown gravy? BTW, I only have chicken and beef stock handy.

Thanks

[Octaveman]

Well, it's rare that I'll roast pork but I did today and now want a tasty sauce or gravy to go with it.  It was roasted with copious amounts of garlic and rosemary.  What would be your suggestions?  A basic light brown gravy?  BTW, I only have chicken and beef stock handy.

Thanks

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Good question. Anyone have any ideas? Anyone? Hmmm?

[rooftop1000]

Well, the rosemary is throwing me, I dont like rosemary...but what I really like with pork roast is an apple cider vinager and apple cider reduction. Get it real syrupy so it is sweet and tart at the same time.

tracey

[mizducky]

Welcome to eGullet, Timmaay!

This may be too late for your query, but if I were confronted with a pork roast with no usable drippings for gravy making, I too would be tempted to take the sauce/gravy in a whole different direction. Some of my favorite flavors to match with a pork roast are mustard and horseradish. Like perhaps a very thick mustard vinaigrette ... or a horseradish aioli ... or something like that.

(My other favorite flavors to match with pork roast are Asian -- soy/ginger/five-spice/etc. -- but that wouldn't really go with the garlic and rosemary you've already got happening.)

[Shalmanese]

Apple sauce? Possibly with ginger or cinnamon

I've been having great fun playing around with verjus reductions. Possibly not the thing for pork but it's worth a try.

Fry some bacon up until crisp, whisk in some flour then add some milk to make a milk gravy, add some mushrooms/onions.

[Marlene]

This is where pork stock comes in really handy, but chicken stock will work too. Make a roux, medium dark.

Add a little white wine, and you can add the drippings of rosemary and garlic and strain out later. Finish it with some white wine reduction or a concentrated cube of stock.

[amccomb]

I love the sauce from this spice roast pork recip from epicurious.

[mikeycook]

I would recommend a fig sauce. We made one from a Giada De Laurentiis recipe in her Everyday Italian goodbook and it was very good (if I recall correctly, there was rosemary in that recipe as well). Uses dried figs, so seasonality shouldn't be a problem.

[doctorandchef]

saute shallots in roasting pan, deglaze with white wine/vermouth, throw some herbs in, peeled and sliced apples, reduce until almost dry, add cream, strain.

Or try a maple syrup red wine vinegar gastrique..... deglaze with vinegar (watch the fumes!!!), add a few tablespoons good maple syrup to taste, cream/milk to sauce consistency.... thicken with corn starch slurry if desired.

Red wine/port with dried figs would also work.

[Timmaay]

Thanks everyone for your ideas. I tried the apple cider vinegar and apple cider reduction and it was pretty good. Since I had left-overs I decided to sacrifice some slices and fry them up in a pan, threw in some shallots, mushrooms and a little rosemary to get a nice fond going then deglazed with white wine, reduced, added cream, butter and viola!!! instant pork flavored sauce. I will try a few of these the next time as they definitely look good. Thanks again.

Edited December 13, 2005 by Timmaay (log)