- 4
Ingredients
- Roast:
- 3-4 lb pork roast, rolled and tied
- 1 tbsp fresh thyme, minced
- 2 1/2 tsp salt
- 1 tsp pepper
- 2 garlic cloves, divided
- 1 bay leaf
- 1/4 tsp ground ginger
- 3 tbsp oil
- 2 tbsp butter
- 1 large onion, thinly sliced
- 1 large carrot, thinly sliced
- 4 thyme sprigs or 1 tsp dried thyme
- 1 bay leaf
- Sauce:
- 3/4 tsp ground ginger
- 1 cup dry white wine
- 1 cup chicken broth
- 4 gingersnaps, crumbled
- 1/4 cup whipping cream
- 1 tbsp fresh thyme
Preparation
Step 1
Roast:
Preheat oven to 325F. 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 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 tbsp of butter. Add onion, carrot, thyme sprigs, 1 garlic clove 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 (170F is 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.