Back to:  Recipe HomeMeats Recipes Printable View
Pork Roast with Gravy
Makes 6 Servings
*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
1Season pork roast liberally with salt and pepper.
2Heat oil in a Dutch oven; add roast and brown on all sides.
3In 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.
4Reduce 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.
5Scrape 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.
6Combine 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.
7Slice roast and serve with gravy.