Paul Prudhomme's Roast Pork with Gingersnap Gravy

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READY IN: 1hr 25mins
SERVES: 6-9
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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