Pork Roast with Gravy
Cooking for 2
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“I've been making this juicy pork roast and gravy for 40 years,” says Jean Lowrey of Dubach, Louisiana. “Lower in fat and calories, it's one of my first choices to serve guests.”
SERVINGS: 8
CATEGORY: Lower Fat
METHOD: Other stovetop
TIME: Prep: 10 min. Cook: 50 min.
Ingredients:
- 1 boneless pork sirloin roast (2-1/2 pounds)
- 1-1/2 teaspoons canola oil
- 3/4 cup white wine or chicken broth
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon minced fresh gingerroot
- 1 garlic clove, minced
- 1/2 teaspoon chicken bouillon granules
- 4-1/2 teaspoons cornstarch
- 4-1/2 teaspoons cold water
Directions:
In a Dutch oven, brown roast in oil on all sides. In a small bowl, combine the wine or broth, soy sauce, brown sugar, ginger, garlic and bouillon; pour over roast.
Bring to a boil. Reduce heat to low; cover and cook for 45-60 minutes or until a meat thermometer read 160°, basting occasionally with pan juices.
Remove roast to a serving platter and keep warm. Pour drippings and loosened browned bits into a measuring cup; skim fat. Add enough water to measure 1-1/2 cups. Return to the pan.
Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Slice roast; serve with gravy. Yield: 8 servings.