Holiday Pork Roast With Ginger Gravy

• 1 boneless whole pork loin roast (5 pounds)
• 1 tablespoon minced fresh gingerroot
• 2 garlic cloves, minced
• 1 teaspoon rubbed sage
• 1/4 teaspoon salt
• 1/3 cup apple jelly
• 1/2 teaspoon hot pepper sauce
• 2 medium carrots, sliced
• 2 medium onions, sliced
• 1-1/2 cups water, divided
• 1 teaspoon browning sauce, optional

1. Place pork roast on a rack in a shallow roasting pan. Combine the ginger, garlic, sage and salt; rub over meat. Bake, uncovered, at 350u0b0 for 1 hour.
2. Combine jelly and pepper sauce; brush over roast. Arrange carrots and onions around roast. Pour 1/2 cup water into pan. Bake 40-50 minutes longer or until a thermometer reads 145u0b0. Remove roast to a serving platter; let stand for 10 minutes before slicing.
3. Skim fat from pan drippings. Transfer drippings and vegetables to a food processor; cover and process until smooth. Pour into a small saucepan. Add browning sauce if desired and remaining water; heat through. Slice roast; serve with gravy.

pork loin, fresh gingerroot, garlic, sage, salt, apple jelly, hot pepper, carrots, onions, water, browning sauce

Taken from www.tasteofhome.com/recipes/holiday-pork-roast-with-ginger-gravy/ (may not work)