INGREDIENTS:
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 - 6
- 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 - 6
