- minutes before slicing. Pour cooking juices into a small saucepan.
- Combine cornstarch and water until smooth; stir into the pan. Bring
- to a boil; cook and stir for 2 minutes or until thickened. Serve
- with roast. Yield: 12 servings (2-1/4 cups sauce).
Nutritional Facts: 4 ounces cooked pork with 3 tablespoons gravy equals 225 calories, 10 g fat (4 g saturated fat), 83 mg cholesterol, 167 mg sodium, 3 g carbohydrate, 1 g fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 1/2 fat.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.