From "Portland’s Palate... A Collection of Recipes from the City of Roses," published in cooperation with your Daily InBox newsletter.


  • 1 3 to 4-pound pork roast, rolled and tied
  • 1 tablespoon fresh thyme, minced (see note)
  • 2-1/2 teaspoons salt
  • 1 teaspoon pepper
  • 3 garlic cloves, divided
  • 1 bay leaf
  • 1/4 teaspoon ground ginger
  • 3 tablespoons oil
  • 2 tablespoons butter
  • 1 large onion, thinly sliced
  • 1 large carrot, thinly sliced
  • 4 thyme sprigs or 1 teaspoon dried thyme
  • 1 bay leaf

  • 3/4 teaspoon ground ginger
  • 1 cup dry white wine
  • 1 cup chicken broth
  • 4 gingersnaps, crumbled
  • 1/4 cup whipping cream
  • 1 tablespoon fresh thyme


Preheat oven to 325 degrees.

Untie roast and trim any fat.

In a food processor or blender, combine thyme, salt, pepper, 1 garlic clove, bay leaf and ginger.  Pulse to combine.  Rub roast with mixture.  Wrap the roast with plastic wrap or place it in a plastic bag and refrigerate for 12 to 24 hours.

Re-roll and tie roast.

In a large heavy Dutch oven, heat oil and brown roast.  Remove meat and discard oil.

In the same Dutch oven over medium heat, melt 2 tablespoons of butter.  Add onion, carrot, thyme sprigs, 2 garlic cloves and bay leaf.  Cover and cook for 5 minutes.

Add roast, lean-side down, and cook until sizzling.  Place in oven, cover and roast for about 75 minutes, or until it tests done on a meat thermometer.  (170 degrees is considered well-done.)

Remove roast to a heated platter and tent with foil to keep warm while making sauce.


In the stockpot, combine ginger, wine, chicken stock, and crumbled gingersnaps.  Simmer while stirring for 8 minutes.  Add whipping cream and cook for 8 more minutes.  Strain and add minced thyme.

Slice roast and arrange on platter.  Pour some of the sauce over slices and pass the remainder.  Garnish with fresh thyme sprigs.

1-1/2 teaspoons dried thyme can be substituted for fresh thyme.

SERVES: 4 - 6

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