Holiday Pork Roast With Ginger Gravy Recipes

PORK ROAST WITH GRAVY

Steps:

• In a Dutch oven, brown roast in oil on all sides. In a small bowl, combine wine, brown sugar, soy sauce, ginger, garlic and bouillon; pour over roast., Bring to a boil. Reduce heat to low; cover and cook for 45-60 minutes or until pork is tender, basting occasionally with pan juices., Remove roast to a serving platter; keep warm. Pour drippings and loosened browned bits into a 2-cup measuring cup; skim fat. Add enough water to measure 1-1/2 cups. Return to pan., Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve with roast.

HOLIDAY PORK ROAST WITH GINGER GRAVY

Steps:

• 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 1 hour., Combine jelly and pepper sauce; brush over roast. Arrange carrots and onions around roast. Pour 1/2 cup water into pan. Bake 40-50 minutes longer or until a thermometer reads 145°. Remove roast to a serving platter; let stand for 10 minutes before slicing., Skim fat from 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 through. Slice roast; serve with gravy.

PAUL PRUDHOMME'S ROAST PORK WITH GINGERSNAP GRAVY

Steps:

• Preheat oven to 325 degrees F.
• Saute onion, green bell pepper, celery, garlic, salt, pepper, paprika, thyme, and mustard in butter in large heavy skillet over medium-high heat for 4-5 minutes or until vegetables soften; remove from heat.
• Place roast in shallow roasting pan; fat side up.
• Make several slits with sharp knife in the top of the roast, cutting downward, but not through to the bottom.
• Stuff pockets with the vegetable filling.
• Roast in preheated oven for 1 hours or more, or until a meat thermometer reads the temperature you desire (160 degrees-for medium; 170 degrees for well-done).
• Remove roast from pan; keep warm; reserve pan drippings.
• To prepare gingersnap gravy, pour off pan juices into a 1 cup measure; skim off fat.
• Add enough water to make 1 cup and pour back into the pan.
• Set pan on top of the stove over medium-high heat, and simmer for 2 minutes, scraping brown bits from the bottom of the pan; remove from heat.
• Saute chopped onion, chopped celery, minced garlic in butter in large skillet for 4-6 minutes.
• Add ginger, salt, pepper, thyme, sage, and cumin, mixing well; cook 5 minutes.
• Add pan juices from roasting pan and the can of beef broth.
• Bring all to the boiling, then lower heat and simmer, uncovered, for 3 minutes.
• Break gingersnaps into pieces and add to skillet.
• Cook gravy until cookies absorb liquid, then whisk until smooth; simmer 10 minutes more.
• Strain gravy, and keep warm.
• To serve, slice pork into medallions, and spoon a little gravy over meat; serve extra gravy on the table.

HOLIDAY PORK LOIN ROAST

Steps:

• In a bowl, combine the soy sauce, sherry or broth, mustard, ginger, thyme and garlic; mix well. Pour 1 cup marinade into a large resealable plastic bag; add the roast. Seal bag and turn to coat. Refrigerate for 3 hours or overnight, turning occasionally. Cover and refrigerate the remaining marinade for basting., Drain and discard marinade. Place the roast on a rack in a roasting pan. Bake at 325° for 1-3/4 to 2-1/4 hours or until a thermometer reads 160°, pouring the reserved marinade over meat during the last hour of baking. Baste occasionally. Let stand for 10 minutes before slicing. , Meanwhile, in a small saucepan, combine the sauce ingredients. Cook and stir for 4-5 minutes or until the jelly is melted. Serve with pork.

PORK CHOPS WITH GINGERSNAP GRAVY

Steps:

• In a skillet, brown chops in hot oil on both sides.
• Drain on paper towels.
• Place chops in a baking dish.
• Drain excess fat from skillet.
• Add onion and 1 1/4 cups water.
• Cover and simmer 2 minutes or until onions are tender.
• Add remaining ingredients.
• Cook and stir just until bubbly.
• Gravy will thicken with the gingersnaps.
• Spoon over chops.
• Bake, covered, in 375 degree oven for 50-55 minutes or until hot-- OR-- cover skillet and allow to simmer on low for 40 minutes.