This Polynesian-seasoned roast is complemented
with maple-bourbon gravy. The marriage of flavors makes for a
company-special pork roast. Serve with buttered broccoli spears,
mashed sweet potatoes and a red cabbage coleslaw.
Ginger
Pork Roast with Maple-Bourbon Sauce
- 1 (3-pound) boneless pork
loin roast
1 cup soy sauce
1 1/2 cups pineapple juice
2 ounces chopped pickled ginger
1/2 cup sesame oil
2 garlic cloves, crushed
1 1/2 cups dark beer
1 cup maple-flavored syrup
1/3 cup bourbon
2 cups light cream
2 tablespoons cornstarch
8 tablespoons butter
- In large self-sealing
bag mix together soy sauce, pineapple juice, ginger, sesame oil
and garlic. Add pork roast, seal bag and refrigerate 4 to 24
hours.
- Remove pork from marinade,
discarding marinade.
- Roast pork in shallow
pan in 350°F (175°C) oven for 1 to 1 1/2 hours, or
until internal temperature reads 150°F (65°C).
- Let pork rest 10 minutes
before slicing to serve with Maple-Bourbon Sauce.
Serves 4.
Maple-Bourbon Sauce: Deglaze pork roasting pan with
beer. Add syrup, bourbon and light cream. Simmer 30 minutes.
Stir cornstarch into a little cold water to dissolve. Stir into
the sauce; bring to a boil and cook, stirring, about 3 minutes.
Remove from heat and whisk in butter, one tablespoon at a time.
Nutrition Facts: Calories
750 calories Protein 40 grams Fat 43 grams Sodium 1360 milligrams
Cholesterol 180 milligrams Saturated Fat 18 grams Carbohydrates
44 grams
Recipe provided courtesy
of Pork: The Other White Meat.
