Wednesday, November 24, 2010

AMAZING Pork Roast with Apple-Gingersnap Gravy

I started out working with a recipe...then a few recipes...and then ended up coming up with my own version of a bunch of different recipe ideas :)

And, I must admit, this was the absolute TASTIEST, most amazing pork roast ever!

Everyone LOVED it!

I had to leave out the gingersnaps for Derek, but his had everything else! So, super easy to modify!

AMAZING Pork Roast with Apple-Gingersnap Gravy

Ingredients for Pork:
3 lb boneless center cut pork loin roast
3 Tbsp olive oil
3 Tbsp minced garlic
1 tsp cinnamon
1/2 tsp ground thyme
1/8 tsp ground ginger
1/8 tsp cayenne pepper
1/8 tsp paprika

Ingredients for Gravy:
all of the liquid from bottom of pan (after cooking pork roast)
1/2 cup chopped onion
1/2 cup diced apple, peeled
2 tsp minced garlic
2 Tbsp butter (or dairy free margarine)
1/4 tsp ground ginger
1/4 tsp salt
1/4 tsp pepper
dash cayenne pepper
1/2 - 1 tsp cinnamon
2-3 Tbsp cream (or dairy rich non-dairy creamer)
1/2 cup water, or as much as needed for consistency
5-6 Gingersnaps (leave out if you can't have wheat!)

Directions for Pork Roast:
1. In small bowl, combine olive oil, garlic, cinnamon, thyme, ginger, cayenne, and paprika.
2. Rub all over both sides of pork roast.
3. Place roast in large baking dish and bake at 450 degrees for about an hour, or until center of roast is 160 degrees.

Directions for Gingersnap Gravy:
1. In saucepan, combine liquid from roasting dish, onion, apple, garlic, butter (or margarine), ginger, salt, pepper, cayenne, and cinnamon. Cook for about 5 minutes or until onions and apples are soft.
2. Add cream (or dairy-free creamer) and about 1/2 cup water; stir to combine. Break gingersnaps in half and drop into gravy. Wait until they absorb the liquid, and then stir to combine. If needed, add more water to make it the consistency you desire!
3. Serve gravy over sliced pork.

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