Recipe by Sue Lau
A recipe from K-Paul's, in New Orleans. "This dish will knock your socks off!", Chef Prudhomme says.
Top Review by davehubbard
Thank you for sharing this! I am a big fan of Prudhomme's recipes. I wanted to cook the Chicken with Oyster Dressing and Gingersnap Gravy but was met with blank stares. When I mentioned this, everyone approved. I would only change this a bit. I notice it just calls for pepper. Usually Prudhomme's recipes, like his Roasted pork that is stuffed the same way, call for specific peppers. I am going to use 2 tsp black pepper, 1 tsp white and 1/2 tsp red. His Roasted pork actually uses 1 tsp red but I find that the extra 1/2 tsp gives a bit too much heat. I also think a light rub for an hour or two ahead will give the Pork Loin a better flavor.
For the Roast
- 1⁄3 cup finely chopped onion
- 1⁄3 cup finely chopped green bell pepper
- 1⁄2 cup finely chopped celery
- 2 cloves garlic, minced
- 1 1⁄2 teaspoons salt (or to taste)
- 1 teaspoon pepper (or to taste)
- 1 teaspoon paprika
- 1 teaspoon leaf thyme, crumbled
- 1⁄2 teaspoon dry mustard
- 1⁄4 cup butter
- 3 lbs boneless pork loin
For the Gravy
- 1⁄2 cup finely chopped onion
- 1⁄4 cup finely chopped celery
- 1⁄4 teaspoon minced garlic
- 2 tablespoons butter
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon salt (or to taste)
- 1⁄4 teaspoon pepper (or to taste)
- 1⁄4 teaspoon leaf thyme, crumbled
- 1⁄8 teaspoon leaf sage, crumbled
- 1 dash ground cumin
- 1 (13 3/4 ounce) can beef broth
- 8 gingersnap cookies
Directions See How It's Made
- Preheat oven to 325 degrees F.
- Saute onion, green bell pepper, celery, garlic, salt, pepper, paprika, thyme, and mustard in butter in large heavy skillet over medium-high heat for 4-5 minutes or until vegetables soften; remove from heat.
- Place roast in shallow roasting pan; fat side up.
- Make several slits with sharp knife in the top of the roast, cutting downward, but not through to the bottom.
- Stuff pockets with the vegetable filling.
- Roast in preheated oven for 1 hours or more, or until a meat thermometer reads the temperature you desire (160 degrees-for medium; 170 degrees for well-done).
- Remove roast from pan; keep warm; reserve pan drippings.
- To prepare gingersnap gravy, pour off pan juices into a 1 cup measure; skim off fat.
- Add enough water to make 1 cup and pour back into the pan.
- Set pan on top of the stove over medium-high heat, and simmer for 2 minutes, scraping brown bits from the bottom of the pan; remove from heat.
- Saute chopped onion, chopped celery, minced garlic in butter in large skillet for 4-6 minutes.
- Add ginger, salt, pepper, thyme, sage, and cumin, mixing well; cook 5 minutes.
- Add pan juices from roasting pan and the can of beef broth.
- Bring all to the boiling, then lower heat and simmer, uncovered, for 3 minutes.
- Break gingersnaps into pieces and add to skillet.
- Cook gravy until cookies absorb liquid, then whisk until smooth; simmer 10 minutes more.
- Strain gravy, and keep warm.
- To serve, slice pork into medallions, and spoon a little gravy over meat; serve extra gravy on the table.