Sunday Dinner Pork Roast with Mushroom Gravy (Emeril Lagasse) Recipe

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Sunday Dinner Pork Roast with Mushroom Gravy (Emeril Lagasse)
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  1. For the Gravy:
  2. Preheat the oven to 450 degrees F.
  3. Pierce the roast all over with the tip of a paring knife and stuff one clove of garlic into each hole, followed by a few drops of hot sauce. Sprinkle on all sides with Essence and garlic powder and rub into the meat. Heat the oil in a Dutch oven over medium-high heat and brown the roast evenly on all sides, about 10 to 15 minutes. Add the chopped onion, celery, bell pepper, and enough water to come 1-inch up the sides of the pan. Add the teriyaki sauce, Worcestershire sauce, and stir to combine and loosen any browned bits on the bottom of the pan. Cover and bake for 45 minutes.
  4. Reduce the oven temperature to 350 degrees F and add a more water as necessary to come 1-inch up the sides of the pan. Continue to cook until very tender, about 3 1/2 hours total cooking time.
  5. Meanwhile, to make the gravy, melt 4 tablespoons of the butter in a medium saucepan. Whisk in the flour and cook, stirring constantly, over medium heat, until milk chocolate-colored roux is formed, about 15 minutes. Add the onion, bell pepper, celery, garlic, and the white part of the green onions, and cook until the vegetables are soft but not browned, about 5 minutes. Whisk in the beef stock and heavy cream and cook until thickened, 10 to 15 minutes.
  6. While the sauce is simmering, melt the remaining 2 tablespoons of butter in a medium skillet over medium-high heat. Add the mushrooms and cook, stirring, until tender and golden brown around the edges, about 5 minutes. Add the mushrooms and teriyaki sauce to the gravy and simmer until flavors come together, about 3 minutes. Remove from the heat and cover to keep warm.
  7. Remove the roast from the oven and transfer to a platter. Cover loosely with foil to keep warm. Strain the pan juices through a fine mesh strainer into the gravy and simmer until heated through and thickened, about 5 minutes. Season with salt and pepper, to taste, and serve over the carved roast.
  8. Essence (Emeril's Creole Seasoning):
  9. Combine all ingredients thoroughly and store in an airtight jar or container.
  10. Yield: about 2/3 cup
  11. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1124.63 Kcal (4709 kJ)
Calories from fat 537.93 Kcal
% Daily Value*
Total Fat 59.77g 92%
Cholesterol 356.46mg 119%
Sodium 3393.65mg 141%
Potassium 2843.65mg 61%
Total Carbs 24.26g 8%
Sugars 3.97g 16%
Dietary Fiber 4.15g 17%
Protein 119.56g 239%
Vitamin C 27.8mg 46%
Vitamin A 0.7mg 24%
Iron 124.3mg 690%
Calcium 232.4mg 23%
Amount Per 100 g
Calories 136.88 Kcal (573 kJ)
Calories from fat 65.47 Kcal
% Daily Value*
Total Fat 7.27g 92%
Cholesterol 43.39mg 119%
Sodium 413.05mg 141%
Potassium 346.1mg 61%
Total Carbs 2.95g 8%
Sugars 0.48g 16%
Dietary Fiber 0.51g 17%
Protein 14.55g 239%
Vitamin C 3.4mg 46%
Vitamin A 0.1mg 24%
Iron 15.1mg 690%
Calcium 28.3mg 23%

* 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 26.7
  • 29

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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