3 Reviews

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.

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davehubbard February 28, 2010

OMG!! I was so excited to see this recipe. It is exactly like one I got from a women's magazine back in the 70's! I used to make it when my dad visited--he and I both loved it. I lost my recipe, and have been looking for it for years, and am just thrilled. I only remembered that you chopped up bell pepper, onion, thyme and other ingredients and stuffed it in the scored roast, and that it had 8 gingersnaps to thicken and flavor the gravy. This is a wonderful dish!!!

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882437 November 22, 2008

This is a marvoulous dish! We really enjoyed it and declared the recipe a "keeper"! I left out the bell peppers because my family doesn't like them. The meat had to cook about two hours. This is an entree worthy of serving to company. Thank you for sharing it!

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mmm29 January 23, 2005
Paul Prudhomme's Roast Pork with Gingersnap Gravy