This is a tried and true recipe from my house and one I absolutely love. I don't even have a pork roast in the fridge right now, so I think I might be stopping by the grocery store today to pick one up :-) It's really easy, but it's one of those recipes that wow guests when you make it because it looks really impressive.
Roast Pork Tenderloin with Balsamic Ginger Sauce
1 tablespoon garlic, minced
1 1/2 teaspoons salt, divided
1/2 teaspoon pepper
1/2 teaspoon dried ginger
2-pound pork loin roast (I don't know about you, but I love pork roast, and I use a much bigger one)
4 small sweet potatoes (if you want to roast these with it; they're optional if you don't like sweet potatoes, of course)
2 tablespoons olive oil, divided
1/2 cup brown sugar
1/2 cup balsamic vinegar (buy good stuff for this--it's worth it with balsamic vinegar, IMO)
1/2 cup soy sauce
Heat oven to 475 degrees. Mix garlic with 3/4 teaspoon salt, pepper and ginger to form a paste. Rub on the roast, then put the roast in a roasting pan and put it in the oven. Toss the sweet potatoes with 1 tablespoon oil and remaining salt, arrange on the pan with the pork. Put in the oven and roast 20 minutes per pound, or until meat thermometer reads 155 degrees or higher in thickest part of pork.
Meanwhile, mix last four ingredients in a small saucepan. Bring to a boil over high heat and boil until thickened, about five minutes, stirring often. Keep an eye on it -- you don't want it to burn. Serve on top of the pork.
Enjoy! I'm working this morning, then off for a quick Christmas lunch with two writer friends before going back to work for a few more hours and then hopefully going to start shopping. Egads! I never start shopping this late in the year!!