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Pork Roast with Gravy
Ingredients
| * | 2 - 2 1/2 pound boneless pork roast, trimmed of fat |
| * | Kosher salt and freshly ground black pepper |
| * | 1 1/2 teaspoons olive oil or canola oil |
| * | 3/4 cup chicken broth |
| * | 1 tablespoon reduced-sodium soy sauce |
| * | 1 tablespoon brown sugar |
| * | 1 clove garlic, minced |
| * | 1 teaspoon chicken bouillon granules |
| * | 1 cup water, plus additional as needed |
| * | 2 teaspoons cornstarch |
| * | 2 teaspoons cold water |
Instructions
| 1 | Season pork roast liberally with salt and pepper. |
| 2 | Heat oil in a Dutch oven; add roast and brown on all sides. |
| 3 | In a small bowl, whisk together the broth, soy sauce, brown sugar, garlic and bouillon; pour over roast. Add 1 cup water. Bring to a boil. |
| 4 | Reduce heat to low, cover and cook, basting occasionally, for 45 to 60 minutes or until a meat thermometer reads 160-165F degrees. Remove roast to a serving platter and cover with aluminum foil to keep warm. |
| 5 | Scrape up brown bits from the bottom of the pan with a wooden spoon. Pour liquid into a measuring cup and let stand to let fat separate. Skim fat. Add enought water to measure 1 1/2 cups of liquid. Return to pan. |
| 6 | Combine cornstarch and water to make a smooth slurry; stir into juices. Bring to a boil and cook, stirring constantly, for 1-2 minutes or until thickened. |
| 7 | Slice roast and serve with gravy. |