Ginger Pork Roast with Maple-Bourbon Sauce
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.
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.
Makes 4 servings.
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.
Nutritional Information Per Serving (1/4 of recipe): 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 National Pork Board.