Pork Roast With Roasted Jalapeño Gravy
- Total Time
- 1¼ hours
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 servings
- 1tablespoon salt
- 1tablespoon ground black pepper
- 1tablespoon granulated garlic
- 1tablespoon granulated onion
- 2½ to 3pounds boneless pork loin, with a good layer of fat on it
- 3tablespoons butter
- 4tablespoons plus 2 teaspoons all-purpose flour
- 2jalapeños
- 1teaspoon vegetable oil
- 1cup half-and-half
- 2cups pork stock or chicken stock, preferably homemade
- 1teaspoon salt, plus more as needed
For the Roast
For the Gravy
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
376 calories; 22 grams fat; 7 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 36 grams protein; 612 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat oven to 475 degrees. Mix together salt, pepper, granulated garlic and onion. Place the pork on a rack set in a roasting pan and sprinkle the roast with the spice mixture, rubbing it lightly so it adheres to the meat.
- Step 2
Roast for 30 to 40 minutes or until the pork reaches an internal temperature of 145 degrees. If the fat begins to get too dark, tent with foil.
- Step 3
While the roast is cooking, make a roux for the gravy by melting the butter in a small saucepan set over medium heat. Add the flour all at once and whisk vigorously until smooth. When the mixture thins and starts to bubble, reduce the heat to low. Cook for 1 to 2 minutes, whisking slowly, until the mixture smells nutty and toasty and is still light colored. Cook for 2 more minutes, stirring occasionally, then set aside and let cool.
- Step 4
When the roast is done, cover and let it rest for at least 10 minutes. Reduce the oven to 450 degrees. Place the jalapeños in a small pan, brush with oil and roast for 6 minutes, or until soft. Remove the stems and some or all of the seeds and membranes, depending on how hot the peppers are and how hot you want the gravy. Dice the jalapeños.
- Step 5
Place the half-and-half, stock, salt and jalapeños in a medium saucepan and bring to a boil. Quickly reduce heat to medium. Cook for about 5 minutes, stirring occasionally, until slightly reduced. Stir in 4 tablespoons of the roux and simmer for 2 to 3 minutes, whisking continually, until the sauce is thickened and bubbly. Stir in a little more roux if needed to reach the desired thickness and, if desired, any accumulated juices from the roast. Slice the roast, cover in gravy and serve.
Private Notes
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Cooking Notes
果十襄
I was a little skeptical about trying this since it looked so simple but it’s actually wonderful! Tender and well-seasoned, and the gravy is the perfect touch. I made the recipe mostly as described, but I did decide to roast the jalapeños in the beginning, right as I put in the pork, to save time at the end. I would add that I don’t think the suggestion by Ralph Wood would help this dish. The powdered spices helped to create a nice crust on the fat of the pork and I would not change that.
Ralph Wood
Although I have not tried this recipe, i have used similar technique on prime beef. I have found the dried garlic and onion do not add much flavor to meat if used as recipe directs. Rubbing spices on and immediately putting it in a 475 deg oven the spices char before implanting any flavor to meat. i would rub with fresh garlic and onion and letting it rest for 3 to 4 hours before roasting. A 300 deg oven to a 145 deg internal temp results in a more moist meat still with nice crust.
Jim Bettinger
1. Used 3-1/4 lb roast, took 50 minutes 2. Prepared jalapeños ahead of time, which reduced last-minute frenzy (I had a couple of other dishes finishing at the same time). 3. Gravy is lighter in hue than I expected. Very good
Donovan
Ha, I think I'll trust the professional chef with the cookbook and the delicious restaurant's recipe.
Drew P
Gravy is very tasty. I used garlic and onion powder because I had that on hand. Will make again.
EugeniaH
Wow! If I had a restaurant, this would be on it! Changes: (1) I cooked the pork to 155 - our preference. (2) I halved the gravy; there were two of us, and we used up all the gravy! (3) I added diced mushrooms to the gravy (and also umami & Worcestershire in small quantities) & 2 jalapenos. (4) Powdered onion & garlic, & put the rub on a few hours before I cooked it. (5) Cooked it at 450 (but I have a convection oven). Mashed potatoes & green beans.
TriciaPDX
Freeze it if you must, but first make biscuits and see if you have any gravy leftover afterward.
Kat
Wow! This is a fun recipe because it's not your average Sunday roast! Jalapeño gravy - delicious and really spicy... I used two jalapeño's. The rub was perfect but I could do with half the salt in the rub... however it added a great crust as told. I covered it loosely with foil as it started to brown... Served with Moros y Cristianos and plantains...
Melissa
Well, this was delicious but I might pull back on salt next time. Also, put pork on biscuit, smother in gravy - as it was intended...
Phillip J.
I'm from Atlanta and have frequented Taqueria but have somehow never had this special. We had it with skin-on red potato mash and roasted brussels sprouts. It's absolutely delicious but I will add a caveat, ours took much longer to get to temp. We probably overloaded the oven with the veg or it hadn't come to room temp before roasting. Had a 2.8lb fatty pork loin and it took nearly 2x the time. Gravy was great. All a bit salty, an acidic (lime!) side would be welcome. Or just a good drink.
Damon
The seeds and pith make it hotter
Stephen
This was really tasty and easy to cook for a beginner like me.
Lydia Sugarman
Is there any reason why you can't employ the usual Southern gravy technique? That is, make the roux in a skillet. When it reaches the desired color, add the salt, jalapenos, stock. Whisk or stir to combine into a smooth sauce. Slowly add half-and-half, stirring all the while to combine. Bring back to a very low simmer and slightly reduce as desired.
beulah
Even after going to 3 grocery stores, couldn't find granulated garlic or onion. Ended up skipping onion and bought something that *looked* like granulated garlic -- it was freeze dried garlic granules. They burnt to a crisp while the pork was roasting. The meat was fine but the burnt garlic was floating around in the drippings, which meant I couldn't add it to the gravy. Make sure you have the right kind of granules before making this. Also, I cosign on everything Jim Bettinger said.
Andrew
This recipe is easy to make, features a delicious crust on the pork, and uses an inexpensive cut of meat. Makes a fantastic family dinner.
Christine K
Brought the roast to room temperature before cooking, then followed the the Alton Brown method of beginning the roast in a 500 degree oven and reducing the heat to 225 after ~20 minutes for a 1.8 lb roast. We took it out of the oven at 135 degrees; it increased to 145 after resting. Roast turned out crusted and juicy. We made a half-recipe of the gravy with two completely seeded jalapenos. A nice bit of heat. Would make this again!
Easy And Delicious
If you don't want it too spicy but with jalapeños flavor, I used 1 not 2. Everyone loved the juiciness of the pork with the gravy! Served with rice and gravy worked well with the rice too. Will definitely make it again.
Edward
This was very tasty and unusual. My roast didn’t have a full layer of fat, so it didn’t brown and crisp evenly like in the image. For the gravy, I added an extra jalapeño for more kick and a little bit of cheddar cuz why not. But that’s a personal preference.
Tom Kalagher
I had candied jalapenos on hand and used them instead of roasting them, WOW! This came out great.
Joe F
In my oven, it took 55minutes to reach 145F on a 2 1/2 lbs pork loin. Were these timing evem tested!?
ryan Grange
If you double the size of the meat, you’ll need to nearly double the cooking time to reach temperature!
jt
I made this exactly with no changes and only one addition. Because the tenderloin was in two thin pieces, I rubbed both and then lashed them on top of one another with twine to prevent them from drying out too much. The result was really outstanding— delicious, tender, juicy. The gravy was superb. And the recipe is easy,
Diana
Absolutely delicious! For just a few jalapenos, I roast them over an open flame, brush them with olive oil and cover them in a bowl with plastic wrap to "sweat" so the skin falls off easily, and remove the seeds. Much easier. I added pork juices to the roux, and served the sauce separately, with tiny potatoes roasted in duck fat, and asparagus. I have not had appetite for the last few weeks due to a nasty bronchitis, but I ate 3 thick slices of pork and veggies, and froze the remaining pork.
Jean
Substituted whole milk for half and half with no problem. Removed seeds and membranes from 3 halves of the two large jalapeños, which created a distinct but not overpowering heat.
eric
Very good. Took longer to cook. Don’t use all of roux. Take seeds from peppers
marty
Followed the recipe (other than when to roast jalapeños). Pork worked and so did gravy. But I found even with added jus from roast (pork was probably too lean), gravy needed more salt and then I added cumin and Spanish paprika for more flavor. Very much an easy comfort dinner.
Liz
This was great as written! I made it with chili powdered sweet potato fries and roasted asparagus which were all excellent with the white gravy on top! I also roasted the jalapeños with the meat as someone had suggested and used 3 of them instead of 2. I took the pork loin out of the oven at 140 and let it rest. It was a little dry, so next time I will take it out a bit sooner. Don't let that discourage you! It was very tasty! I am just giving feedback.
Janice
The pork loin came out really well, although it took longer - around an hour - to get to an internal temp of 145-150F. Very easy to do, uses pantry staples. The best part is the jalapeño “gravy”. More of a white sauce with spice; really delicious.
Griph
This was excellent - only change was roasting on a spit on Big Green Egg. Made the frijoles de fiesta for a side along with egg noodles. Unconventional but amazing.
David
I was intrigued by the jalapeño gravy. I bought whipping cream instead of half-n-half. The gravy came out almost like cheese dip! It was absolutely delicious. My thought is to thicken the ‘gravy’ a little more and use as a topping on carnitas, burritos, pulled pork, etc. I will make this many more times.
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