Low Fat Roast Pork with Gravy
Transform your Sunday dinner with this mouthwatering Low Fat Roast Pork with Gravy—a healthier twist on a classic comfort food favorite. This recipe features a perfectly seasoned pork loin, rubbed with a flavorful blend of garlic powder, dried rosemary, onion powder, and black pepper, then roasted to tender, juicy perfection atop a bed of aromatic vegetables. Served with a rich, homemade gravy crafted from low-sodium chicken broth and thickened with cornstarch, this dish delivers bold flavor while keeping the fat content in check. Ready in just over 90 minutes, it’s an impressive yet simple recipe that’s ideal for family dinners or special occasions. Pair with roasted vegetables, mashed potatoes, or a crisp green salad for a balanced, wholesome meal that’s as guilt-free as it is delicious. Perfect for searches like "healthy roast pork recipe" or "low fat pork dinner ideas," this dish is destined to become a go-to favorite!
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Recipe Information
Ingredients
- 2 pounds Pork loin roast
- 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
Instructions
Preheat your oven to 375°F (190°C).
Pat dry the pork loin with paper towels to ensure maximum flavor absorption.
Lightly spray the pork loin with olive oil spray to coat evenly.
In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, and dried rosemary.
Rub the spice mixture evenly over the pork loin, pressing gently so it adheres.
Chop the carrots, celery, and onion into large chunks and place them at the bottom of a roasting pan.
Lay the pork loin on top of the vegetables in the roasting pan.
Pour the low sodium chicken broth around the pork, ensuring not to wash off the spices.
Add the fresh thyme sprigs into the broth.
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).
Once cooked, remove the pork from the oven and let it rest for at least 10 minutes before slicing.
While the pork is resting, make the gravy. Strain the roasting pan juices into a saucepan and discard the solids.
In a small bowl, stir the cornstarch into the cold water until dissolved.
Bring the pan juices to a gentle boil over medium heat. Slowly whisk in the cornstarch mixture, stirring constantly, until the gravy thickens.
Taste the gravy and adjust seasoning as necessary before serving alongside the sliced pork.
Nutrition Facts
Calories |
2475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.4 g | 165% | |
| Saturated Fat | 45.6 g | 228% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 717 mg | 239% | |
| Sodium | 4208 mg | 183% | |
| Total Carbohydrate | 58.4 g | 21% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 17.9 g | ||
| Protein | 257.4 g | 515% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 380 mg | 29% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 5304 mg | 113% | |
*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.
