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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.”
  • Total Time
    Prep: 10 min. Cook: 50 min.
  • Makes
    8 servings

Ingredients

  • 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

Directions

  • 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.
Nutrition 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.

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Reviews

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Average Rating:
  • tptaylor13
    Jan 29, 2019

    No comment left

  • zookeeperk
    Feb 14, 2014

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

  • Sprowl
    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
    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
    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.

  • AmberLB429
    Oct 1, 2011

    No comment left

  • gypsymal
    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
    Mar 19, 2011

    Excellent - I, too, added pepper

  • rosomalley
    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
    Jan 24, 2011

    Phenomenal gravy! Best I've ever had!