I forgot to take a picture of the roast by itself. This is a picture of some of the left overs. We found this in Country Magazine. I like it served with cranberry chutney or alone. It also makes a veggie type gravy which is nice on rice.
1 boneless whole pork loin roast (5 pounds)--ours was more like 4 and 1/2
1 Tablespoon of fresh minced gingerroot
2 garlic cloves, minced
1 tsp. rubbed sage
1/4 tsp salt
1/3 cup apple jelly
1/2 tsp hot pepper sauce
2 medium carrots, sliced
2 medium onions, slice
1 and 1/2 cups water, divided
1 tsp 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 degrees F. Remove roast to a serving platter; let stand for 10 minutes.
3. Skim fat rom 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 throug. Slice roast; serve with gravy if desired. (I really preferred the cranberry chutney.
No comments:
Post a Comment