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We are thinking of having pork for Christmas this year so I was looking thru my pork recipes. This one is VERY good! This is adapted from " New Orleans Cooking", by Emeril Lagasse. The Creole Seasoning is Emeril's Essence, but I could not add that to the recipe ingredients. If you do not want to use the Essence, I have used other spices with good results as well. (Lennie has the Emeril Essence posted here.) http://www.recipezaar.com/Emeril-Lagasses-Essence-14372 I serve this with mashed potatoesand Emeril's Smothered Green Beans and Chippie has the green bean recipe posted here already. Happy Holiday Season all and hope you enjoy!
- 1 (3 lb) boneless pork loin roast
- 1 tablespoon creole seasoning
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 6 ounces thick cut bacon, diced
- 6 tablespoons all-purpose flour
- 1 large yellow onion, finely chopped
- 1 celery rib, finely chopped
- 1⁄2 medium red bell peppers or 1⁄2 medium orange bell pepper, seeded and chopped
- 1 tablespoon minced garlic
- 6 ounces button mushrooms, thinly sliced
- 1 quart canned low sodium beef broth
- 1 teaspoon Worcestershire sauce
- 2 tablespoons sliced green onion tops
- Season the roast evenly with 2 teaspoons of the Essence, the salt, and black pepper and rub into the meat.
- Heat a cast iron Dutch oven and, when hot, add the bacon. Cook, stirring occasionally, until the bacon is crispy, about 6 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain and set aside.
- Add the roast to the pan and increase the heat to high. Cook until the roast is evenly browned on all sides, about 6 to 8 minutes. Transfer the roast to a platter and set aside.
- Add the flour to the pan and cook, stirring constantly, until a roux the color of milk chocolate is formed, 1 to 2 minutes.
- Add the chopped onion, celery, bell pepper, and cook, stirring, until the vegetables have wilted, 4 minutes.
- Add the remaining 2 teaspoons of Essence and the garlic and cook for 1 minute.
- Add the mushrooms and cook, stirring frequently, until they have released their liquid, about 4 minutes.
- Add the beef broth and Worcestershire and bring sauce to a boil.
- Return the roast to the pan and cover the pan. Reduce heat to low and cook the roast for 30 minutes.
- Turn the roast over, cover the pan, and continue to cook on low heat until an instant-read thermometer inserted into the center of the roast registers 145 to 150 degrees F, about 20 minutes longer.
- Remove the roast from the pan and transfer to a platter. Cover loosely with foil to keep warm.
- Add the green onion tops to the sauce and cook for 10 to 15 minutes, uncovered, until the sauce is thick enough to coat the back of a spoon.
- Stir the reserved crispy bacon into the sauce, slice the roast and serve, with the sauce ladled over the roast. Serve with Southern Style Smothered Green Beans.http://www.recipezaar.com/Bacon-Smothered-Green-Beans-110037.
This was amazing!! My husband (and the guys at his work) said it was the most tender pork roast they ever had!! I used brown rice flour, because my daughter has Celiac Disease and can't ingest wheat, rye or barley, but it didn't make a noticeable difference. I can't wait to make this again. Thank you.