Paul Prudhomme's Roast Pork with Gingersnap Gravy Recipe - Food.com (2024)

• 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

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.