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.