Holiday Pork Roast
|Minced ginger||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Dried sage leaves||1 Teaspoon, crushed|
|Pork loin roast||7 Pound (1 Roast)|
|Apple jelly||1⁄3 Cup (5.33 tbs)|
|Tabasco pepper sauce||1⁄2 Teaspoon|
|Carrots||2 Medium, sliced|
|Onions||2 Medium, sliced|
|Water||1 3⁄4 Cup (28 tbs) (Divided)|
|Browning and seasoning sauce||1 Teaspoon|
Preheat oven to 325°F.
Combine ginger, garlic, sage and salt; rub over pork.
Place in shallow roasting pan.
Roast pork 1 1/2 hours.
Remove from oven; score meat in diamond pattern.
Combine jelly and TABASCO sauce; spread generously over roast.
Arrange carrots and onions around meat; add 1 cup water.
Roast 1 hour until meat thermometer registers 170°F.
Remove roast to serving platter; keep warm.
Skim fat from drippings in pan; discard fat.
Place vegetables and drippings in food processor or blender; process until pureed.
Return puree to roasting pan.
Stir in remaining 3/4 cup water and browning sauce; heat.