Pork roast with roasted jalapeño gravy Pic by Melina Hammer/The New York Times.
Pork roast with roasted jalapeño gravy Pic by Melina Hammer/The New York Times.

Pork roast with jalapeno gravy

By The New York Times Time of article published Apr 12, 2018

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Yield: 8 servings

Total time: 1 1/4 hours


For the roast

1 tablespoon salt

1 tablespoon ground black pepper

1 tablespoon granulated garlic

1 tablespoon granulated onion

1 kg - 1,3 kg boneless pork loin, with a good layer of fat on it

For the gravy

3 tablespoons butter

4 tablespoons plus 2 teaspoons all-purpose flour

2 jalapenos

1 teaspoon vegetable oil

1 cup half-and-half (this is a mixture of equal parts light cream and low fat milk) 

2 cups pork stock or chicken stock, preferably homemade

1 teaspoon salt, plus more if needed


Heat oven to 475 degrees. Mix together salt, pepper, garlic and onion seasonings. 

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.

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.

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.

When the roast is done, cover and let it rest for at least 10 minutes. 

Reduce the oven to 450 degrees. Place the jalapenos 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 jalapenos.

Place the half-and-half, stock, salt and jalapenos 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.

From Eddie Hernandez's new cookbook “Turnip Greens & Tortillas: A Mexican Chef Spices Up the Southern Kitchen” 

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