Roast Pork with Ginger-carrot Emulsion

Roast Pork with Ginger-carrot Emulsion
  • 4 servings
  • 0:25 Preparation
  • 1:00 Cooking
  • 1:25 Total Time

Ingredients

Add all
  • 1 3/4 lb
    (800 g)

    rib eye roast

  • 3

    garlic cloves, degermed and slivered

  • 10

    slivers fresh ginger (same size as garlic slivers)

  • 2 Tbsp.
    (30 mL)

    extra virgin olive oil

  • paprika to taste

  • 2

    medium carrots, cut into large pieces

  • 0.500

    red pepper, cut into large pieces

  • 0.500

    onion, cut into large pieces

  • 3

    garlic cloves, degermed and slivered

  • 1/2 cup
    (125 mL)

    white wine

  • 1/2 cups
    (125 mL)

    cider vinegar

  • 1/4 cup
    (60 mL)

    extra virgin olive oil

  • 1/2 cup
    (125 mL)

    water

  • 1 tsp.
    (5 mL)

    minced fresh ginger

  • Freshly ground pepper to taste

Preparation

Preheat oven to 350°F (180°C).

Cut slits in the roast and insert garlic and ginger slivers.

In an oven-proof skillet, heat oil and brown roast all sides. Transfer to a plate and sprinkle generously with paprika, salt and pepper.

Put vegetables in skillet. Shake to coat vegetables with remaining oil, and season.

Return meat to skillet and roast for 30 - 50 minutes or until meat thermometer reads 150°F (65°C). After 30 minutes roasting, remove vegetables and continue roasting meat.

Remove roast when done and let stand, while preparing emulsion.

Remove skin from garlic cloves and pieces of red pepper.

In a small saucepan, reduce wine by half over medium-high heat.

Put roasted vegetables, wine reduction and vinegar in blender and purée.

Gradually add oil, pulsing, then water and ginger. Season to taste and reheat if needed.

Arrange sliced roast over ginger-carrot emulsion and serve with your favourite vegetables.

Source: Féd. des producteurs de porcs du Québec

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007