Low Fat Roast Pork with Gravy

Indulge in the comforting flavors of this Low Fat Roast Pork with Gravy, a healthier twist on a classic dish that doesn’t compromise on taste. This recipe features a tender, perfectly seasoned pork loin roast, lightly coated with a fragrant blend of garlic, onion, and rosemary, then oven-roasted to succulent perfection over a bed of carrots, celery, and onion for added depth. The rich yet lean gravy, made from the savory pan drippings and thickened with cornstarch, offers just the right balance of indulgence and wellness. With only 15 minutes of prep time and wholesome ingredients like low-sodium chicken broth and olive oil spray, this dish is an ideal centerpiece for family dinners or special occasions. Serve it with the roasted vegetables and a drizzle of flavorful gravy for a guilt-free, mouthwatering meal that will leave everyone asking for seconds.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 6

Ingredients

• 2 pounds Pork loin roast
• 0 as needed Olive oil spray
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Dried rosemary
• 2 cups Low sodium chicken broth
• 2 tablespoons Cornstarch
• 1 cup Cold water
• 3 pieces Fresh thyme sprigs
• 2 medium Carrots
• 2 pieces Celery stalk
• 1 large Onion

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Pat dry the pork loin with paper towels to ensure maximum flavor absorption.

Step 3

Lightly spray the pork loin with olive oil spray to coat evenly.

Step 4

In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, and dried rosemary.

Step 5

Rub the spice mixture evenly over the pork loin, pressing gently so it adheres.

Step 6

Chop the carrots, celery, and onion into large chunks and place them at the bottom of a roasting pan.

Step 7

Lay the pork loin on top of the vegetables in the roasting pan.

Step 8

Pour the low sodium chicken broth around the pork, ensuring not to wash off the spices.

Step 9

Add the fresh thyme sprigs into the broth.

Step 10

Place the roasting pan in the oven and roast for 90 minutes, or until the internal temperature of the pork reaches 145°F (63°C).

Step 11

Once cooked, remove the pork from the oven and let it rest for at least 10 minutes before slicing.

Step 12

While the pork is resting, make the gravy. Strain the roasting pan juices into a saucepan and discard the solids.

Step 13

In a small bowl, stir the cornstarch into the cold water until dissolved.

Step 14

Bring the pan juices to a gentle boil over medium heat. Slowly whisk in the cornstarch mixture, stirring constantly, until the gravy thickens.

Step 15

Taste the gravy and adjust seasoning as necessary before serving alongside the sliced pork.

Nutrition Facts

Serving size	(2069.9g)

Amount per serving	% Daily Value*
Calories	2475.2

Total Fat 128.4g	0%
Saturated Fat 45.6g	0%
Polyunsaturated Fat 0.1g
Cholesterol 716.7mg	0%
Sodium 4207.7mg	0%
Total Carbohydrate 58.4g	0%
Dietary Fiber 9.7g	0%
Total Sugars 17.9g
Protein 257.4g	0%

Vitamin D 0IU	0%
Calcium 379.7mg	0%
Iron 11.9mg	0%
Potassium 5303.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.8%

Protein: 42.6%

Carbs: 9.7%