Holiday Pork Roast with Ginger Gravy Recipe

4.5 6 7
Holiday Pork Roast with Ginger Gravy Recipe
Holiday Pork Roast with Ginger Gravy Recipe photo by Taste of Home
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Holiday Pork Roast with Ginger Gravy Recipe

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4.5 6 7
Publisher Photo
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
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Bake: 1 hour 40 min. + standing
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Bake: 1 hour 40 min. + standing

Ingredients

  • 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

Directions

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 45 minutes.
Combine jelly and pepper sauce; brush over roast. Arrange carrots and onions around roast. Pour 1/2 cup water into pan. Bake 45-60 minutes longer or until a meat thermometer reads 160°. Remove roast to a serving platter; let stand for 10 minutes.
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.
Originally published as Holiday Pork Roast in Country December/January 2010, p49

Nutritional Facts

4 ounce-weight: 204 calories, 7g fat (2g saturated fat), 70mg cholesterol, 84mg sodium, 7g carbohydrate (5g sugars, 1g fiber), 28g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch.

  • 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 45 minutes.
  2. Combine jelly and pepper sauce; brush over roast. Arrange carrots and onions around roast. Pour 1/2 cup water into pan. Bake 45-60 minutes longer or until a meat thermometer reads 160°. Remove roast to a serving platter; let stand for 10 minutes.
  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.
Originally published as Holiday Pork Roast in Country December/January 2010, p49

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applepies User ID: 6613295 117167
Reviewed Feb. 9, 2013

"this recipe is good with chicken wings"

MY REVIEW
g4rammy User ID: 4690231 211405
Reviewed Dec. 12, 2012

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

MY REVIEW
checkbook1988 User ID: 5240102 145819
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."

MY REVIEW
GrandmaEdie User ID: 6388179 109269
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."

MY REVIEW
rodpauley User ID: 4736000 103108
Reviewed Dec. 30, 2011

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

MY REVIEW
zucchinilady User ID: 3149814 145818
Reviewed Dec. 29, 2011

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

will definately make this again.."

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