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Holiday Pork Roast with Ginger Gravy

Total Time

Prep: 30 min. Bake: 1 hour 40 min. + standing

Makes

16 servings

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

  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.

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