Pork Roast with Gravy
This juicy roast is not only delicious, but it’s also low in calories. Guaranteed to be a family favourite, it is best enjoyed with a green salad and small baked potato.
| Servings | Prep Time | Cook Time |
| 8servings | 10minutes | 50minutes |
| Servings | Prep Time |
| 8servings | 10minutes |
| Cook Time |
| 50minutes |
Ingredients
- 1 boneless pork sirloin roast (2-1/2 pounds)
- 1 1/2 tsp canola oil
- 3/4 cup white wine or chicken broth
- 2 tbsp brown sugar
- 2 tbsp reduced sodium soy sauce
- 1 tsp fresh gingerroot minced
- 1 garlic clove minced
- 1/2 tsp chicken bouillon granules
- 4 1/2 tsp cornstarch
- 4 1/2 tsp cold water
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- In a Dutch oven, brown roast in oil on all sides. In a small bowl, combine the 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 a meat thermometer reads 160°, 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 the pan.
- 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.
Recipe Notes
Nutrients per serving (4 ounces pork with 3 tablespoons gravy): 241 calories, 9 g fat (3 g saturated fat), 85 mg cholesterol, 262 mg sodium, 5 g carbohydrate, trace fiber, 29 g protein. Diabetic Exchange: 4 lean meat.
Originally Published in Taste of Home:Â Everyday Light Meals
