PORK ROAST WITH GINGERSNAP GRAVY

1 (2-pound) lean pork roast, such as a boneless loin
Salt, pepper and garlic powder to taste
1 (14-ounce) can reduced-sodium beef broth
12 gingersnap cookies, crushed
1 (8-ounce) container reduced-fat sour cream

Preheat oven to 375 degrees F.

Coat a roasting pan with cooking spray. Place roast in a roasting pan. Season to taste.

Roast 45 minutes. Turn and roast another 45 minutes, or until internal temperature reaches 160 degrees F.

Bring broth to boil in a medium-heavy saucepan. Add crushed cookies, a few at a time, whisking constantly. Reduce heat to a simmer; whisk in sour cream.

Serve while still hot.

Servings: 8
Source: American Dietetic Association's Cooking Healthy Across America