Pork Roast With Roasted Jalapeño Gravy Recipe (2024)

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.

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.

1. Used 3-1/4 lb roast, took 50 minutes2. 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

Ha, I think I'll trust the professional chef with the cookbook and the delicious restaurant's recipe.

Gravy is very tasty. I used garlic and onion powder because I had that on hand. Will make again.

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.

Freeze it if you must, but first make biscuits and see if you have any gravy leftover afterward.

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...

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.

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...

The seeds and pith make it hotter

This was really tasty and easy to cook for a beginner like me.

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.

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.

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.

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!

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.

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.

I had candied jalapenos on hand and used them instead of roasting them, WOW! This came out great.

In my oven, it took 55minutes to reach 145F on a 2 1/2 lbs pork loin. Were these timing evem tested!?

If you double the size of the meat, you’ll need to nearly double the cooking time to reach temperature!

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,

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.

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.

Very good. Took longer to cook. Don’t use all of roux. Take seeds from peppers

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.

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.

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.

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.

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.