In a Roasting Pan
Roast Pork with Onion-Gingersnap Gravy
2½ teaspoons chopped fresh thyme
1 teaspoon olive oil
1 garlic clove, minced
½ teaspoon salt
1 (1½-pound) boneless center-cut pork loin, trimmed
1 large onion, cut into ½-inch wedges
½ cup orange juice
1 teaspoon packed brown sugar
1 cup reduced-sodium chicken broth
4 reduced-fat gingersnap cookies, crushed
1 tablespoon minced peeled fresh ginger
1 teaspoon lemon juice
1 teaspoon unsalted butter
1 Preheat oven to 400°F. Spray small heavy roasting pan with nonstick spray.
2 Stir together 2 teaspoons of thyme, the oil, garlic, and ¼ teaspoon of salt in cup; rub all over pork. Place pork in prepared pan; scatter onion around pork. Pour orange juice over onion and sprinkle with brown sugar.
3 Roast until instant-read thermometer inserted into center of pork registers 160°F for medium, about 45 minutes. Transfer pork to cutting board and let stand 10 minutes.
4 Meanwhile, to make gravy, place roasting pan with onion mixture over one burner over medium-high heat. Add broth, gingersnaps, ginger, lemon juice, and remaining ¼ teaspoon salt; bring to boil. Cook, stirring occasionally, until sauce begins to thicken, about 3 minutes. Remove pan from heat; swirl in butter, remaining ½ teaspoon thyme, and any accumulated meat juices until butter is melted. Cut pork across grain into 12 slices and serve with gravy.
PER SERVING (2 slices pork and scant ¼ cup gravy): 201 Cal, 8 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 68 mg Chol, 363 mg Sod, 9 g Carb, 3 g Sugar, 1 g Fib, 22 g Prot, 36 mg Calc.
HEALTHY EXTRA
Accompany the pork and gravy with steamed red or green Swiss chard. Or buy a bunch of rainbow Swiss chard—a tender variety with multicolored stalks of yellow, white, orange, pink, and red.