Roast Pork with Ginger-carrot Emulsion

Ingredients

• 1 ¾-lb. (750-g) rib eye roast
• 3 garlic cloves, degermed and slivered
• 10 slivers fresh ginger (same size as garlic slivers)
• 2 Tbsp. (30 mL) Irresistibles extra virgin olive oil*
• Irresistibles paprika* to taste
• 2 medium carrots, cut into large pieces
• ½ red pepper, cut into large pieces
• ½ onion, cut into large pieces
• 3 garlic cloves, degermed
• ½ cup (125 mL) white wine
• 1½ cups (375 mL) cider vinegar
• ¼ cup (60 mL) Irresistibles extra virgin olive oil*
• ½ cup (125 mL) water
• 1 tsp. (5 mL) minced fresh ginger
• Freshly Irresistibles ground pepper* to taste

Preparation

1. 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.
2. Put vegetables in skillet. Shake to coat vegetables with remaining oil, and season.
3. Preheat oven to 350°F (180°C). 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.
4. Remove roast when done and let stand, while preparing emulsion. Remove skin from garlic cloves and pieces of red pepper.
5. 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.
6. Arrange sliced roast over ginger-carrot emulsion and serve with your favourite vegetables.