“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.”
- 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.
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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