LEMON AND GINGER PORK ROAST

There are many more exotic ways to cook a pork roast and when I plan to serve one, I look at all the recipes I have, but then usually come back to this one, simple and easy, especially when you don't want to stuff a roast with something like apricots and prunes (also delicious). I'll provide that recipe later, if you like, and also give you one roasted over vegetables that cook at the same time, making a one-dish meal. This recipe, although simple, is a little fancier. I serve it with a green vegetable and tomato pudding. This recipe is adapted from The New Basics Cookbook by Julee Rosso and Sheila Lukins.

LEMON AND GINGER PORK ROAST

seves 6, with leftover (for a sandwich the next day!)

1 boneless pork loin (about 3 to 3 1/2 lb), rolled and tied (get your butcher to do this)

salt and freshly ground black pepper to taste

2 T finely chopped fresh rosemay leaves (don't even think of using dried rosemary)

1 T minced fresh ginger (peel it first, before chopping)

1 C dry white wine

3/4 C lemon marmalade

1. Preheat the oven to 350 degrees

2. Place the pork loin in a shallow roasting pan (without the rack), and sprinkle it with salt and pepper, the rosemary, and the ginger. Pour the wine into the bottom of the pan. Cook, basting occasionally, for 1 hour.

3. Remove the pan from the oven. Place the marmalade in a small bowl and add 3 tablespoons of the pan drippings (if, like usually true for me, there are not enough pan drippings, use chicken broth or more white wine); mix well and pour over the meat. Return the roast to the oven and cook, continuing to baste, until an instant-read thermometer reads 150 degrees (for pink meat), for 30 to 40 minutes more. (Check doneness with the thermometer after about 20 minutes; it's easy to overcook the meat and then it gets dry and tough. Also remember that you're going to tent the meat for 15 minutes and it will continue to cook some more during this time.)

4. Let the meat rest for 15 minutes (under a loose foil tent) before slicing. Serve with pan juices, if there are any. If not, deglaze the pan with some white wine and scrape up all the particles in the bottom, using this as a sauce. The pan scrapings will have a lot of flavor.