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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 reduced-sodium soy sauce
  • 2 tablespoons brown sugar
  • 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 the wine or broth, soy sauce, brown sugar, 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 a meat thermometer read 160°, basting occasionally with pan juices.
  • 3. Remove roast to a serving platter and keep warm. Pour drippings and loosened browned bits into a measuring cup; skim fat. Add enough water to measure 1-1/2 cups. Return to the pan.
  • 4. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Slice roast; serve with gravy. 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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Reviewed Feb. 14, 2014

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

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."

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.""

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."

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."

Reviewed Mar. 19, 2011

"Excellent - I, too, added pepper"

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."

Reviewed Jan. 24, 2011

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

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