Gingered Pork Roast


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Serve this great dish with oven browned red skins and sautéed fresh spinach with toasted pecans.

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  • 1 Tbs. minced fresh ginger
  • 1 tsp. minced garlic
  • 1 tsp. dried leaf sage, crumbled
  • 1/4 tsp. salt
  • 5 lb. loin of pork
  • 1/3 C. apple jelly
  • 1/2 tsp. Tabasco
  • 2 med. carrots, sliced
  • 2 med. onions, sliced
  • 1 3/4 c. water, divided
  • 1 tsp. browning and seasoning sauce

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Combine ginger, garlic, sage, and salt. Rub over pork. Place in shallow roasting pan. Roast in preheated 325 oven 1 1/2 hrs. Remove from oven and score meat in diamond pattern. Combine jelly and Tabasco. Spread generously over roast. Arrange carrots and onions around meat. Add 1 C. water. Roast 1 hr. longer, or until meat thermometer registers 170. 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 3/4 C. water, and browning sauce and heat. Serve with roast.

Makes 6-8 servings

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