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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
Instructions
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.
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 the 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.