Gingered holiday pork roast
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Minced fresh ginger |
| 1 | teaspoon | Minced garlic; (2 cloves) |
| 1 | teaspoon | Dried leaf sage; crumbled |
| ¼ | teaspoon | Salt |
| 5 | pounds | Loin of pork |
| ⅓ | cup | Apple jelly |
| ½ | teaspoon | TABASCO pepper sauce |
| 2 | mediums | Carrots; sliced |
| 2 | mediums | Onions; sliced |
| 1¾ | cup | Water; divided |
| 1 | teaspoon | Browning and seasoning sauce |
Directions
Combine ginger, garlic, sage and salt; rub over pork. Place in shallow roasting pan. Roast in preheated 325øF. oven 1½ hours. Remove from oven; score meat in diamond pattern.
Combine jelly and Tabasco pepper sauce. Spread generously over roast.
Arrange carrots and onions around meat; add 1 cup water. Roast 1 hour longer or until meat thermometer registers 170øF.
Remove roast to serving platter; keep warm. Skim fat from dripping in pan; discard.
Puree vegetables and pan liquids in blender or food processor; return to roasting pan. Stir in remaining ¾ cup water and browning sauce; heat.
Serve with roast.
Busted by Karen Sonnessa <ksonness@...> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@...> on Apr 8, 1998