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Recipe info
Category: Main Dishes/Pork
Rating: 5.00
Contributor: fox6fan
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Spiced Pork Roast
2 Tbs (30 ml) finely chopped fresh ginger
4 cloves garlic, finely chopped
1 tsp (5 ml) dried sage
1/2 tsp (2 ml) cayenne pepper, or to taste Salt and freshly ground pepper to taste
1 boneless loin of pork, about 5 lbs (2 kg)
3 medium carrots, cut into 1/2 inch (1 cm) pieces
2 medium onions, coarsely chopped
1 cup (250 ml) red wine and 1 cup (250 ml) water or 2 cups (500 ml) water

Mix the ginger, garlic, sage, cayenne pepper, salt, and pepper together in a small bowl. Rub this mixture over the pork roast.
Place in a shallow roasting pan and roast in a preheated 375F (190C) oven for 90 minutes. Add the carrots, onions, and half the liquid to the pan and roast about 1 hour longer, until the meat reaches an internal temperature of 170F (75C). Remove the roast and allow to rest for 10 to 15 minutes before slicing. Meanwhile, skim the fat from the pan drippings. Place the cooked vegetables and pan drippings, along with the remaining cup of wine or water, in a food processor or electric blender and puree until smooth. Reheat the gravy and serve with the pork roast. Serves 6 to 8.
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