Ingredients: |
Ingredients: 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
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Directions: |
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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This recipe for Paul Prudhomme's Roast Pork with Gingersnap Gravy is from