Ingredients
1 boneless pork sirloin roast (2-1/2 pounds)1-1/2 teaspoons canola oil3/4 cup white wine or chicken broth2 tablespoons brown sugar2 tablespoons reduced-sodium soy sauce1 teaspoon minced fresh gingerroot1 garlic clove, minced1/2 teaspoon chicken bouillon granules4-1/2 teaspoons cornstarch4-1/2 teaspoons cold water
Preparation
In a Dutch oven, brown roast in oil on all sides. In a small bowl, combine 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 pork is tender, 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 pan.
Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve with roast.
