Pork Roast with Gravy

Directions

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.