|A pork roast rubbed with sage and ginger and cooked in a hot tub of apple juice.|
Sage Pork Roast with Apple Pan SauceThis is my second pork roast posted - the first one has an amazing spicy and sweet onion sauce and has been my favorite way of doing pork roast for years. This one, is a simple roasted pork, crusted with a layer of herbs and seasonings resting in a hot tub of apple juice that makes one mighty fine pan sauce and gravy.
Recipe: Sage Pork Roast with Apple Pan Sauce©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 1 hour 30 min | Yield: About 4 to 6 servings
- 3 pound boneless pork roast
- 1/2 tablespoon of olive oil
- 2 teaspoons of sage
- 1 teaspoon of ground ginger
- 1 teaspoon of garlic salt
- 1/2 teaspoon of Bacon Salt or Lawry's seasoning salt
- 1/4 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste
- 10 turns of the pepper grinder
- 2 cups of apple juice
- 2 envelopes of pork gravy mix, optional
Preheat the oven to 350 degrees F. Line a baking dish with aluminum foil and place the roast on top, fat side down. Rub the roast with oil. Mix together the sage, ginger, garlic and seasoning salts, Cajun seasoning, and pepper; rub mixture all over the roast. Pour apple juice around the sides and bake at 350 degrees F, basting occasionally, for about 1 hour 15 minutes, or until roast registers 145 degrees F on an instant read thermometer. Let rest 10 minutes before slicing.
Spoon pan sauce over individual slices, thicken in a saucepan with butter until reduced and thickened, or add water to pan juices to equal 2 cups and use gravy mix to make a thick gravy.
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Posted by Mary on February 20, 2010Images and Full Post Content including Recipe ©Deep South Dish. Sharing links is welcomed and encouraged, but please do not repost or republish elsewhere such as other blogs, websites, or forums without explicit prior permission. All rights reserved.