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Pork Roast with Gravy

 Pork Roast with Gravy
“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.”
8 ServingsPrep: 10 min. Cook: 50 min.


  • 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


  • 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.
  • 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.
  • 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.
  • 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.

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Pork Roast with Gravy (continued)

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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.