Opelousas Gravy

4 tablespoons unsalted butter, in all
2 tablespoons all purpose flour
2 teaspoons Chef Paul Prudhomme's Meat Magic®
pan drippings from Roasted Pork (about ½ cup)
1½ cups chicken stock
1 tablespoon light brown sugar

In a skillet over high heat, make a roux with 2 tablespoons of the butter and the flour. Whisk constantly until the roux is a light tan color, then add the Meat Magic® and whisk frequently until the roux turns a golden color. Add the reserved pan drippings, chicken stock and brown sugar. Whisk until combined. Bring to a boil and cook, whisking frequently until the sauce has thickened, about 2 minutes. Add the remaining 2 tablespoons butter and shake pan until the butter is melted and incorporated. Remove from the heat and serve with the Roasted Pork.