- 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.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Pork Roast with Gravy
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YUM! Made this in the slow cooker and it came out perfect.
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.
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."
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.
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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