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 Prep Time (minutes) 10 Cook Time (minutes) 50 Ready In (minutes) 60

Ingredients Amount 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.