Ingredient Spotlight: Pork Roast
Prep 15 min Cook 20 minutes Makes 7+ servings
3 lbs of pork loin, roasted and carved
Reserved juices from roast
2 Tbsp of dijon mustard
2 Tbsp of dark molasses (may substitute honey)
20 gingersnap cookies (about 1 cup)
Place gingersnap cookies in a food processor and pulse into the cookies are finely ground. Meanwhile, pour the juices into a large skillet and cook over medium heat. Stir in the ground ginger snaps, mustard and molasses. Continue cooking until the cookies have dissolved and the gravy has thickened.
Pour over carved roast. Serve with red cabbage and Bavarian potato cakes