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Holiday Pork Roast with Ginger Gravy

 Holiday Pork Roast with Ginger Gravy
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
16 ServingsPrep: 30 min. Bake: 1 hour 40 min. + standing


  • 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


  • 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.
  • 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.
  • Skim fat from pan drippings. Transfer drippings and vegetables to a
  • food processor; cover and process until smooth. Pour into a small

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Holiday Pork Roast with Ginger Gravy (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.