Pork Roast with Spice Rub & Maple-Ginger Sauce

Pairs Well With

    Black Magic Zinfandel


  • 1 2-lb. Pork roast (I use a club roast or shoulder, but you can use tenderloin too.)

Spice Rub--mix in a bowl

  • 1 tsp. chili powder (more if you like more zing!)
  • 1/2 tsp. ground ginger dry
  • 1/2 tsp. ground cumin
  • 2 tsp. cinnamon
  • 1 t. black pepper fresh
  • 1 1/4 tsp. salt

Maple-Ginger Sauce

  • 2 T. butter
  • 2-3 T. onion dried, chopped (or 1 c. fresh chopped onion)
  • 2 heaping T. ginger bottled ground fresh (do not substitute dry or powdered ginger)
  • 1 cup chicken broth
  • 1/2 cup maple syrup (the real kind, not the imitation)


Spice Rub--mix in a bowl

  1. Rub mixed spices onto surface of pork roast. Let stand in refrigerator for 30 min or so.
  2. Brown the pork roast on all sides in a heavy non-stick skillet over med-high heat—do not sear for too long, just 3-5 minutes total, or you will overcook the meat.
  3. Place roast on broiler pan (foil lined and oil-sprayed) and bake at 375°F for about 20-30 minutes, or until cooking thermometer reads 145°F. Let the roast stand, covered lightly, for 10 minutes before cutting into it.
  4. While pork is roasting in oven, make the sauce and then keep it warm on low till you can eat.

Maple-Ginger Sauce

  1. Melt butter and brown onions in it. Add fresh ginger and cook 4 minutes. Stir in broth and maple syrup, scraping pan to loosen any browned bits. Bring to a boil, and reduce down to about ¾ cup—about 10 minutes.
  2. Serve pork slices with Maple-Ginger sauce over them, and carrots on the side.


Mitch is very picky about not overcooking meat—we always use a meat thermometer to check the temperature. It will continue to cook as it “rests” out of the oven, and it can become dry and tough if overdone. You can make this less sweet if you do not boil down the sauce as much. If you cook it too long it gets too thick, almost like tar! Smack your lips over a glass of one of our Zinfandel, or if you're brave, try it with our Black Magic Late Harvest Zinfandel.