If you’re looking for a meal that feels both comforting and a little elevated, this ginger thyme pork roast is a great option. The combination of fresh thyme and ginger creates a balance of savory and slightly sweet flavors that soak into the meat as it cooks. As the pork roasts, it develops a rich, caramelized exterior while staying juicy and tender inside. It’s a simple recipe that delivers big flavor, making it perfect for both weeknight dinners and special occasions.

Ingredients:

• 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

Sauce:

• 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

To Prepare:

Step 1: Preheat oven to 325 degrees.

Step 2: Untie roast and trim any fat.

Step 3: 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.

Step 4: Re-roll and tie roast.

Step 1: In a large heavy Dutch oven, heat oil and brown roast. Remove meat and discard oil.

Step 2: 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.

Step 3: 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.)

Step 4: Remove roast to a heated platter and tent with foil to keep warm while making sauce.

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.

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

SERVES: 4 - 6

This ginger thyme pork roast is proof that a few well-chosen ingredients can go a long way. It’s easy to prepare, full of flavor, and versatile enough to serve for both casual meals and gatherings. Once you try it, it’s likely to become a dependable favorite in your recipe rotation.