Paul Prudhomme's Roast Pork with Gingersnap Gravy

"A recipe from K-Paul's, in New Orleans. "This dish will knock your socks off!", Chef Prudhomme says."
photo by a user photo by a user
Ready In:
1hr 25mins




  • 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.

Questions & Replies

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  1. 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.
  2. 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!!!
  3. 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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