This special dish is perfect for Christmas or New Year’s Eve. A mouthwatering ginger gravy and tender vegetables complement the herbed roast.
—MARY ANN DELL PHOENIXVILLE, PA
PREP: 30 MIN. • BAKE: 1 HOUR 40 MIN. + STANDING • MAKES: 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 the roast to a serving platter; let roast stand for 10 minutes before slicing.
3. Skim fat from the pan drippings. Transfer drippings and vegetables to a food processor; cover and process until smooth. Pour mixture into a small saucepan. Add remaining water and, if desired, browning sauce; heat through. Slice roast; serve with gravy.