How to Make Gravy

It’s easy to make gravy.  Leave the drippings in the pan and discard the grease.  (You’ll have some grease with the drippings.)  Add a little flour or corn starch and stir it into a paste in the greasy pan.  Slowly add your liquid, stirring after each small addition, until you have a thin slurry.  Cook until it bubbles and thickens.  Thin the sauce if necessary.  Season and serve while warm.  Gravy can be reheated.

Sautéed Medallions of Pork with Apple Gravy

We chose to publish this recipe because it illustrates how to make gravy.  Typically, you’ll make gravy with a broth.  In this case, a broth and apple cider combination.

This is so quick and easy to prepare and so good.

The medallions will sauté in less than ten minutes and you should be able to make the gravy in another eight to ten minutes.

1 two to three pound pork tenderloin
2 tablespoons vegetable oil
salt and pepper
2 to 3 tablespoons all-purpose flour
1 cup chicken broth
1 cup apple cider or apple juice

  1. Cut the tenderloin into 1/2-inch slices.
  2. Pour the vegetable oil into a large skillet.  Salt and pepper the pork medallions. Sauté the medallions over medium-high heat until done, about two or three minutes on each side.  Set them on a platter and keep them warm until ready to serve.
  3. Scrape loose the drippings in the bottom of the pan.  You should have some fatty liquid in the pan.
  4. Whisk in the flour and cook for one minute to make thick a slurry.
  5. Whisk in the broth and cider.  Cook until the gravy bubbles and the starch gelatinizes and thickens.

 

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