Paul Prudhomme's Roast Pork with Gingersnap Gravy Recipe

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Paul Prudhomme's Roast Pork with Gingersnap Gravy
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Ingredients
23
Count
Nutrition
298
Calories
Total time
16
Minutes
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Ingredients:

  • 1/3 cup finely chopped onion
  • 1/2 cup finely chopped celery
  • 2 cloves garlic, minced
  • 1 1/2 tsp salt (or to taste)
  • 1 tsp pepper (or to taste)
  • 1 tsp paprika
  • 1/2 tsp dry mustard
  • 1/4 cup butter
  • 1/2 cup finely chopped onion
  • 1/4 cup finely chopped celery
  • 1/4 tsp minced garlic
  • 2 tbsp butter
  • 1/2 tsp ground ginger
  • 1/4 tsp salt (or to taste)
  • 1/4 tsp pepper (or to taste)
  • 1 dash ground cumin
  • 1 (13 3/4 oz) can beef broth

Directions:

  1. Preheat oven to 325 degrees F.
  2. 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.
  3. Place roast in shallow roasting pan; fat side up.
  4. Make several slits with sharp knife in the top of the roast, cutting downward, but not through to the bottom.
  5. Stuff pockets with the vegetable filling.
  6. 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).
  7. Remove roast from pan; keep warm; reserve pan drippings.
  8. To prepare gingersnap gravy, pour off pan juices into a 1 cup measure; skim off fat.
  9. Add enough water to make 1 cup and pour back into the pan.
  10. 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.
  11. Saute chopped onion, chopped celery, minced garlic in butter in large skillet for 4-6 minutes.
  12. Add ginger, salt, pepper, thyme, sage, and cumin, mixing well; cook 5 minutes.
  13. Add pan juices from roasting pan and the can of beef broth.
  14. Bring all to the boiling, then lower heat and simmer, uncovered, for 3 minutes.
  15. Break gingersnaps into pieces and add to skillet.
  16. Cook gravy until cookies absorb liquid, then whisk until smooth; simmer 10 minutes more.
  17. Strain gravy, and keep warm.
  18. To serve, slice pork into medallions, and spoon a little gravy over meat; serve extra gravy on the table.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 298.17 Kcal (1248 kJ)
Calories from fat 116.04 Kcal
% Daily Value*
Total Fat 12.89g 20%
Cholesterol 120.13mg 40%
Sodium 577.97mg 24%
Potassium 677.3mg 14%
Total Carbs 7.42g 2%
Sugars 2.31g 9%
Dietary Fiber 0.89g 4%
Protein 34.17g 68%
Vitamin C 8.7mg 14%
Vitamin A 0.3mg 9%
Iron 5mg 28%
Calcium 26.5mg 3%
Amount Per 100 g
Calories 145.52 Kcal (609 kJ)
Calories from fat 56.63 Kcal
% Daily Value*
Total Fat 6.29g 20%
Cholesterol 58.63mg 40%
Sodium 282.07mg 24%
Potassium 330.54mg 14%
Total Carbs 3.62g 2%
Sugars 1.13g 9%
Dietary Fiber 0.44g 4%
Protein 16.67g 68%
Vitamin C 4.2mg 14%
Vitamin A 0.1mg 9%
Iron 2.4mg 28%
Calcium 13mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.9
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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