Pork Roast with Gravy Recipe
Pork Roast with Gravy Recipe photo by Taste of Home

Pork Roast with Gravy Recipe

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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.”
TOTAL TIME: Prep: 10 min. Cook: 50 min.
MAKES:8 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Cook: 50 min.
MAKES: 8 servings


  • 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 brown sugar
  • 2 tablespoons reduced-sodium soy sauce
  • 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

Nutritional Facts

4 ounces cooked pork with 3 tablespoons gravy equals 241 calories, 9 g fat (3 g saturated fat), 85 mg cholesterol, 262 mg sodium, 5 g carbohydrate, trace fiber, 29 g protein. Diabetic Exchange: 4 lean meat.


  1. In a Dutch oven, brown roast in oil on all sides. In a small bowl, combine wine, brown sugar, soy sauce, ginger, garlic and bouillon; pour over roast.
  2. Bring to a boil. Reduce heat to low; cover and cook for 45-60 minutes or until pork is tender, basting occasionally with pan juices.
  3. Remove roast to a serving platter; keep warm. Pour drippings and loosened browned bits into a 2-cup measuring cup; skim fat. Add enough water to measure 1-1/2 cups. Return to pan.
  4. Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve with roast. Yield: 8 servings.
Originally published as Pork Roast with Gravy in Cooking for 2 Winter 2008, p7

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Feb. 14, 2014

"YUM! Made this in the slow cooker and it came out perfect."

Reviewed Nov. 9, 2012

"Delicious! Cooked on low in slow cooker for 8 hours. Since there are only two of us, I heated up the leftovers with barbeque sause for sandwiches the next day."

Reviewed Oct. 13, 2012

"We loved this recipe! I altered the cooking method slightly to accommodate our more active lifestyle by cooking this on high in the slow cooker for 3 hours, then on low for another 3. It turned out juicy and delicious. My picky-eating 6 y/o stepson called it "spectacular.""

Reviewed Feb. 19, 2012

"I gave this 5 stars because the flavor was excellent, and the gravy was so flavorful and delicious. However, the cooking method did not work well for me. I turned it down to low and covered it as it said to do, but after an hour, I stuck the meat thermometer in it, and it didn't even register! Pink juices ran out! That was a disaster. It was late, and we were hungry, so I nuked it as a last resort. So next time, I think I would follow the same recipe but bake it in the oven in the sauce in a glass casserole dish covered with a lid and then make the gravy as directed. I think the meat has a better chance of cooking more evenly all the way through, staying moist, and not getting overdone on the bottom. Fabulous recipe, though! I will definitely make it again, but baked instead of cooked on the stovetop."

Reviewed May. 16, 2011

"This was an excellent way to prepare a pork roast. I will make it again and again and it is quick and easy."

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