Holiday Pork Roast with Ginger Gravy

Name: Holiday Pork Roast with Ginger Gravy
Prep time: 30 min
Cook time: 1 h 40 min
Total time: 2 h 10 min
Yield: 16 servings.
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

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

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 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 saucepan. Add browning sauce if desired and remaining water; heat through. Slice roast; serve with gravy.

Nutrition 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.

Originally published as Holiday Pork Roast in Country December/January 2010

Reviews

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applepies

Feb 9, 2013

this recipe is good with chicken wings
g4rammy

Dec 12, 2012

Will definitely make this again. But, didn't use the sage; we don't like sage. It was delicious!
checkbook1988

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.
GrandmaEdie

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.
rodpauley

Dec 30, 2011

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

Dec 29, 2011

this was so tender and tasty!! made wonderful sandwiches later also...will definately make this again..