For the gravy to go with the Roast Pork, I made a variation of Easy Poultry Gravy.

Up to 4 Tbs. of fat from the pork

Unsalted butter if less than 4 Tbs. of fat

Handful of mushrooms, chopped

¼ onion, chopped

2 cloves garlic, chopped

¼ cup all-purpose flour

4 cups chicken broth (low sodium preferred)

1 tsp. soy sauce

1 Tbs. port, madeira, or medium-sweet sherry

Salt to taste

Estimate the fat content in the roasting pan.  Pour off excess if more than ¼ cup.  You may need to add some butter if there is less than ¼ cup.

Turn burners on under the roasting pan to medium-low heat.  Add the mushrooms, onion, and garlic, and sauté until the onion is translucent.  Sprinkle in the flour and cook for about 2 minutes.  While whisking continuously, slowly add the chicken broth and scrape all the browned bits into the liquid.  Add the soy sauce and port.  Cook, stirring frequently, until the gravy is thick enough to coat a spoon.  Pour any juices which have been released by the resting pork into the gravy.  Check the seasoning and serve.