Meat and Poultry:
Ginger-Thyme Pork Roast
from
From Portland's Palate...
A Collection of Recipes from the City of Roses
INGREDIENTS:
1 3 to 4-pound pork roast, rolled and tied
1 tablespoon fresh thyme, minced (see note)
2-1/2 teaspoons salt
1 teaspoon pepper
3 garlic cloves, divided
1 bay leaf
1/4 teaspoon ground ginger
3 tablespoons oil
2 tablespoons butter
1 large onion, thinly sliced
1 large carrot, thinly sliced
4 thyme sprigs or 1 teaspoon dried thyme
1 bay leaf
Sauce:
3/4 teaspoon ground ginger
1 cup dry white wine
1 cup chicken broth
4 gingersnaps, crumbled
1/4 cup whipping cream
1 tablespoon fresh thyme
TO PREPARE:
Preheat oven to 325 degrees.
Untie roast and trim any fat.
In a food processor or blender, combine thyme, salt, pepper, 1 garlic
clove, bay leaf and ginger. Pulse to combine. Rub roast with
mixture. Wrap the roast with plastic wrap or place it in a plastic
bag and refrigerate for 12 to 24 hours.
Re-roll and tie roast.
In a large heavy Dutch oven, heat oil and brown roast. Remove
meat and discard oil.
In the same Dutch oven over medium heat, melt 2 tablespoons of butter.
Add onion, carrot, thyme sprigs, 2 garlic cloves and bay leaf. Cover
and cook for 5 minutes.
Add roast, lean-side down, and cook until sizzling. Place in oven,
cover and roast for about 75 minutes, or until it tests done on a meat
thermometer. (170 degrees is considered well-done.)
Remove roast to a heated platter and tent with foil to keep warm while
making sauce.
SAUCE:
In the stockpot, combine ginger, wine, chicken stock, and crumbled gingersnaps.
Simmer while stirring for 8 minutes. Add whipping cream and cook
for 8 more minutes. Strain and add minced thyme.
Slice roast and arrange on platter. Pour some of the sauce over
slices and pass the remainder. Garnish with fresh thyme sprigs.
NOTE: 1-1/2 teaspoons dried thyme can be substituted for fresh
thyme.
SERVES 4 TO 6
Copyright 1992 The Junior League of Portland, Oregon,
Inc. All rights reserved.
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