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Pork Roast with Gravy Recipe

Pork Roast with Gravy Recipe

“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. YIELD: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


  • 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.

Nutritional Facts

4 ounce-weight: 241 calories, 9g fat (3g saturated fat), 85mg cholesterol, 262mg sodium, 5g carbohydrate (3g sugars, 0 fiber), 29g protein. Diabetic Exchanges: 4 lean meat.

Reviews for Pork Roast with Gravy

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zookeeperk User ID: 819663 168717
Reviewed Feb. 14, 2014

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

Sprowl User ID: 29186 168714
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."

cbussard User ID: 6914627 209356
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.""

kgburgess User ID: 2727982 100705
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."

gypsymal User ID: 1286377 170169
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."

CWOCN User ID: 4346648 170945
Reviewed Mar. 19, 2011

"Excellent - I, too, added pepper"

rosomalley User ID: 3143785 98720
Reviewed Jan. 26, 2011

"The pork was moist, tender and full of flavor. The gravy was absolutely delicious. I would definitely make again, but next time, might add a little pepper to give it a touch of heat."

keysfam User ID: 5781123 154664
Reviewed Jan. 24, 2011

"Phenomenal gravy! Best I've ever had!"

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Wine Pairings

Full-Bodied White Wine

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