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Recipes - Pork Roast with Gravy

Recipe Name

Pork Roast with Gravy

Submitted by

joferder

Recipe Description

This recipe was taken from Taste of Home: Healthy Cooking in the February-March 2011 on page 31. Recipe also states that white wine can be used instead of chicken broth.

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	10	Cook Time (minutes)	50	Ready In (minutes)	60

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Ingredients
Amt.	Measure	Ingredient



2 1/2	pounds	Boneless Pork Sirloin Roast
1 1/2	teaspoons	Canola Oil
3/4	cup	Chicken Broth (10.5 ounce can)
2	tablespoons	Brown Sugar
2	tablespoons	Reduced Sodium Soy Sauce
1	teaspoon	Minced Fresh Gingerrot
1	clove	Garlic, Minced
1/2	teaspoon	Chicken Bouillon Granules
4 1/2	teaspoons	Cornstarch
4 1/2	teaspoons	Cold Water

Steps

Sequence	Step

1	In a Dutch oven, brown roast in oil. Combine the chicken broth (or white 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 a meat thermometer reads 160°F, basting occasionally with pan juices.
3	Remove roast and keep warm. Pour drippings and loosened brown 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 the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with roast.

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