Paul Prudhomme Pork Roast Recipes

CHEF PAUL'S PORK ROAST

Steps:

• Heat the butter and oil in a skillet over high heat.
• Add the onions.
• Cook, stirring frequently, until the onions are just beginning to brown on the edges, about 5 minutes.
• Add the celery and bell peppers.
• Cook, stirring frequently, until the celery and peppers are softened, about 2 minutes.
• Add the garlic and stir well.
• Add the seasoning and cook until it darkens slightly, about 2 minutes.
• Remove from heat and set aside to cool.
• Preheat the oven to 275°F.
• Place the roast in a baking pan, fat side up.
• Make several slits in the meat with a knife, to form pockets, being careful not to cut through to the bottom. If you make the slits lengthwise, every slice will have some of the stuffing in it.
• Stuff the pockets generously with some of the vegetable mixture.
• Spread the remaining vegetable mixture over the top of the roast and rub a little on the sides.
• Roast uncovered at 275°F until meat is tender, about 4 hours.

PAUL PRUDHOMME'S ROAST PORK WITH GINGERSNAP GRAVY

Steps:

• 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.