1 tablespoon minced fresh ginger
1 teaspoon minced garlic
1 teaspoon dried leaf sage, crumbled
1/4 teaspoon salt
5 pound loin of pork
1/3 cup apple jelly
1/2 teaspoon Tabasco
2 medium carrots, sliced
2 medium onions, sliced
1 3/4 cups water, divided
1 teaspoon browning and seasoning sauce
Combine ginger, garlic, sage and salt; rub over pork. Place in shallow roasting pan. Roast in preheated 325F. oven 1 1/2 hours. Remove from oven; score meat in diamond pattern. Combine jelly and Tabasco. Spread generously over roast. Arrange carrots and onions around meat; add 1 cup water. Roast 1 hour longer or until meat thermometer registers 170F. Remove roast to serving platter; keep warm. Skim fat from dripping in pan; discard. Puree vegetables and pan liquids in blender or food processor; return to roasting pan. Stir in remaining 3/4 cup water and browning sauce; heat. Serve with roast. 6 to 8 servings.
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