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Holiday Pork Roast with Ginger Gravy Recipe

Holiday Pork Roast with Ginger Gravy Recipe

This special dish is perfect for Christmas or New Year’s Eve. A mouthwatering ginger gravy and tender vegetables complement the moist herbed roast. —Mary Ann Dell, Phoenixville, Pennsylvania
TOTAL TIME: Prep: 30 min. Bake: 1 hour 40 min. + standing YIELD:16 servings


  • 1 boneless whole pork loin roast (5 pounds)
  • 1 tablespoon minced fresh gingerroot
  • 2 garlic cloves, minced
  • 1 teaspoon rubbed sage
  • 1/4 teaspoon salt
  • 1/3 cup apple jelly
  • 1/2 teaspoon hot pepper sauce
  • 2 medium carrots, sliced
  • 2 medium onions, sliced
  • 1-1/2 cups water, divided
  • 1 teaspoon browning sauce, optional


  • 1. Place pork roast on a rack in a shallow roasting pan. Combine the ginger, garlic, sage and salt; rub over meat. Bake, uncovered, at 350° for 1 hour.
  • 2. Combine jelly and pepper sauce; brush over roast. Arrange carrots and onions around roast. Pour 1/2 cup water into pan. Bake 40-50 minutes longer or until a thermometer reads 145°. Remove roast to a serving platter; let stand for 10 minutes before slicing.
  • 3. Skim fat from pan drippings. Transfer drippings and vegetables to a food processor; cover and process until smooth. Pour into a small saucepan. Add browning sauce if desired and remaining water; heat through. Slice roast; serve with gravy. Yield: 16 servings.

Nutritional Facts

4 ounces cooked meat with 4-1/2 teaspoons gravy equals 204 calories, 7 g fat (2 g saturated fat), 70 mg cholesterol, 84 mg sodium, 7 g carbohydrate, 1 g fiber, 28 g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch.

Reviews for Holiday Pork Roast with Ginger Gravy

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Reviewed Feb. 9, 2013

"this recipe is good with chicken wings"

Reviewed Dec. 12, 2012

"Will definitely make this again. But, didn't use the sage; we don't like sage. It was delicious!"

Reviewed Dec. 31, 2011

"This is a very good recipe. It helps to read all the words in a recipe. 2 carrots are plenty for what they are used for."

Reviewed Dec. 30, 2011

"I will definitely not make this again. No one liked it and it probably was the sage in combination with the other ingredients."

Reviewed Dec. 30, 2011

"Very good...but I recommend more carrots. 2 medium carrots will not feed 16 people."

Reviewed Dec. 29, 2011

"this was so tender and tasty!! made wonderful sandwiches later also...

will definately make this again.."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.