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Pork Roast with Gravy
1 boneless pork sirloin roast (2-1/2 pounds)
1-1/2 teaspoons canola oil
3/4 cup white wine or chicken broth
2 tablespoons reduced-sodium soy sauce
2 tablespoons brown sugar
1 teaspoon minced fresh gingerroot
1 garlic clove, minced
1/2 teaspoon chicken bouillon granules
4-1/2 teaspoons cornstarch
4-1/2 teaspoons cold water
In a Dutch oven, brown roast in oil on all sides. In a small bowl, combine the wine or
broth, soy sauce, brown sugar, 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
read 160°, basting occasionally with pan juices. Remove roast to a serving platter
and keep warm. Pour drippings and loosened browned bits into a measuring cup; skim fat. Add
enough water to measure 1-1/2 cups. Return to the pan. Combine cornstarch and water
until smooth; stir into juices. Bring to a boil; cook and stir for 1-2 minutes or until
thickened. Slice roast; serve with gravy.
Yield: 8 servings.
Recipe Source: Cooking for 2 magazine, Winter, 2008, submitted by Jean Lowrey of Dubach, Louisiana.
http://recipes.cookingfor2.com/eRMS/recp.aspx?recid=38666
Peg's Note: I cooked this on the stove for about 45 minutes, but it definitely was still uncooked.....so I transferred it into a baking dish and put it in the oven at 350 for another 45 minutes. I don't know if my simmering at low wasn't hot enough, but after it baked in the oven it was wonderful! I think next time I will just bake it in the oven for about an hour.
1 boneless pork sirloin roast (2-1/2 pounds)
1-1/2 teaspoons canola oil
3/4 cup white wine or chicken broth
2 tablespoons reduced-sodium soy sauce
2 tablespoons brown sugar
1 teaspoon minced fresh gingerroot
1 garlic clove, minced
1/2 teaspoon chicken bouillon granules
4-1/2 teaspoons cornstarch
4-1/2 teaspoons cold water
In a Dutch oven, brown roast in oil on all sides. In a small bowl, combine the wine or
broth, soy sauce, brown sugar, 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
read 160°, basting occasionally with pan juices. Remove roast to a serving platter
and keep warm. Pour drippings and loosened browned bits into a measuring cup; skim fat. Add
enough water to measure 1-1/2 cups. Return to the pan. Combine cornstarch and water
until smooth; stir into juices. Bring to a boil; cook and stir for 1-2 minutes or until
thickened. Slice roast; serve with gravy.
Yield: 8 servings.
Recipe Source: Cooking for 2 magazine, Winter, 2008, submitted by Jean Lowrey of Dubach, Louisiana.
http://recipes.cookingfor2.com/eRMS/recp.aspx?recid=38666
Peg's Note: I cooked this on the stove for about 45 minutes, but it definitely was still uncooked.....so I transferred it into a baking dish and put it in the oven at 350 for another 45 minutes. I don't know if my simmering at low wasn't hot enough, but after it baked in the oven it was wonderful! I think next time I will just bake it in the oven for about an hour.