Low Sodium Roast Pork with Gravy
Indulge in the rich, comforting flavors of Low Sodium Roast Pork with Gravy, a heart-friendly twist on classic comfort food. This recipe features a succulent pork loin roast rubbed with a fragrant blend of garlic, rosemary, thyme, and black pepper before being slow-roasted alongside vibrant veggies like onions, carrots, and celery. The low sodium soy sauce and unsalted chicken broth team up to create a flavorful, velvety gravy without the extra salt, making it perfect for health-conscious diners. With just 20 minutes of prep and simple steps to achieve a tender, juicy roast with a golden-brown crust, this dish shines as an impressive centerpiece for family dinners or special occasions. Serve this wholesome roast pork with its savory gravy over mashed potatoes, rice, or steamed veggies for a complete and satisfying meal.
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Recipe Information
Ingredients
- 3 pounds Pork loin roast
- 3 tablespoons Olive oil
- 4 units Garlic cloves, minced
- 1 teaspoon Black pepper
- 2 teaspoons Dried rosemary
- 1 teaspoon Dried thyme
- 3 cups Unsalted chicken broth
- 1 unit Onion, chopped
- 2 units Carrots, chopped
- 1 unit Celery stalk, chopped
- 2 tablespoons Low sodium soy sauce
- 2 tablespoons Cornstarch
- 2 tablespoons Water
Instructions
Preheat the oven to 350°F (175°C).
In a small bowl, combine minced garlic, black pepper, dried rosemary, and dried thyme.
Rub the pork loin roast with olive oil, then coat evenly with the garlic and herb mixture.
Place the pork in a roasting pan, surround it with chopped onions, carrots, and celery.
Pour 1 cup of the unsalted chicken broth into the bottom of the roasting pan.
Cover the pan with foil and roast in the preheated oven for 1.5 hours, or until the internal temperature reaches 145°F (63°C).
Remove the foil during the last 20 minutes of cooking for a crispy exterior.
Once done, transfer the pork to a cutting board and let it rest for 15 minutes before slicing.
To prepare the gravy, place the roasting pan on the stovetop over medium heat.
Add the remaining 2 cups of unsalted chicken broth and low sodium soy sauce to the pan juices. Stir well to combine.
In a small bowl, mix cornstarch with 2 tablespoons of water to create a slurry.
Gradually add the cornstarch mixture to the pan, stirring constantly, until the gravy thickens, about 5 minutes.
Strain the gravy through a fine-mesh sieve if a smoother texture is desired.
Slice the roasted pork and serve with the prepared low sodium gravy.
Nutrition Facts
Calories |
3938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.2 g | 302% | |
| Saturated Fat | 74.9 g | 374% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1075 mg | 358% | |
| Sodium | 2356 mg | 102% | |
| Total Carbohydrate | 51.4 g | 19% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 12.8 g | ||
| Protein | 377.9 g | 756% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 480 mg | 37% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 7098 mg | 151% | |
*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.
