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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Grandma Rose's Gingered Pork Roast Recipe

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This recipe for Grandma Rose's Gingered Pork Roast is from The Zerante Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 rolled pork loin (5 to 6 pounds)
1 large garlic clove, slivered
1 tablespoon Dijon mustard
½ teaspoon thyme
1 tablespoon salt
½ teaspoon pepper
½ cup plus 1 tablespoon Port wine
¼ cup soy sauce
1 teaspoon chopped, fresh ginger root
3 cloves garlic
1 10 ounce jar currant jelly
Juice of ½ lemon
Directions:
Directions:
1. Using small sharp knife, poke holes in the pork roast at 1 ½ inch intervals. Insert slivered garlic into each hole.
2. Rub pork with mustard, thyme, salt, and pepper. Place in ceramic dish.
3. Combine ½ cup Port wine, the soy sauce, ginger root, and chopped garlic in small bowl. Pour marinade over meat and refrigerate, covered, for 24 hours, turning occasionally.
4. Preheat oven to low (325º F). Place pork roast on rack in roasting pan. Pour marinade over top. Roast in preheated oven, basting often with pan juices until meat juices run clear and registers 160 degrees, about 30 minutes per pound.
5. Remove pork to plate. Cover, cool, refrigerate overnight. Remove pork from refrigerator 1 hour before serving.
6. Prepare glaze. Combine currant jelly with remaining Port wine in small pan. Bring to boil, lower heat, and simmer until thick, about 8 minutes. Stir in lemon juice. Pour over roast and baste for 20 minutes. Slice and serve.
Number Of Servings:
Number Of Servings:
Varies
Preparation Time:
Preparation Time:
Varies
Personal Notes:
Personal Notes:
Grandma Rose sliced this somewhat thin and made sandwiches with it.

 

 

 

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