Don't discard the browned fond stuck to your pan after cooking pork—deglaze it with stock to extract concentrated flavors that form the base of an exceptional gravy.

Cook your flour and butter roux over medium heat for 1-2 minutes before adding stock to eliminate raw flour taste and prevent lumps in the final gravy.

Add Porketta and All Purpose seasoning in two stages—half when building the roux and the remainder at the end—to develop complex flavor depth without over-salting.

Use a 1:1 ratio of flour to butter by weight, then adjust thickness by simmering longer for reduction or whisking in cold stock gradually if too thick.

Prepare your gravy up to 3 days in advance and store in the refrigerator—flavors actually improve and meld together, then simply reheat gently before serving.