Forktionary

Paul Prudhomme's Roast Pork With Gingersnap Gravy Recipe

Experience the magic of New Orleans with this decadent roast pork recipe, straight from K-Paul's! Tender, juicy pork roast infused with savory herbs, perfectly complemented by a rich and unforgettable gingersnap gravy. This recipe is a culinary masterpiece, guaranteed to impress your family and friends.

Prep Time 20 mins
Cook Time 85 mins
Calories 620.1 kcal
Protein 95g
Rating 3.3 (3 Reviews)
Paul Prudhomme's Roast Pork With Gingersnap Gravy 23

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Paul Prudhomme's Roast Pork With Gingersnap Gravy

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Paul Prudhomme's Roast Pork With Gingersnap Gravy? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Paul Prudhomme's Roast Pork With Gingersnap Gravy

  1. Preheat oven to 325°F (160°C).
  2. In a large skillet, sauté 1 large chopped onion, 1 chopped green bell pepper, 2 chopped celery stalks, and 4 minced garlic cloves in 4 tablespoons of butter over medium-high heat for 4-5 minutes, until vegetables soften. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon paprika, and 1 teaspoon dried thyme.
  3. Stir in 1 tablespoon Dijon mustard. Remove from heat.
  4. Place the 3-4 lb boneless pork loin roast in a shallow roasting pan, fat side up. Make several slits in the top of the roast with a sharp knife, cutting downward but not all the way through.
  5. Stuff the pockets with the vegetable mixture.
  6. Roast in the preheated oven for 1 hour, or more, until a meat thermometer inserted into the thickest part registers your desired internal temperature (145°F for medium).
  7. Remove the roast from the pan and keep warm.
  8. Reserve the pan drippings. Pour off pan juices into a 1-cup measuring cup. Skim off excess fat.
  9. Add enough water to the pan drippings to make 1 cup total. Pour back into the roasting pan.
  10. Set the pan on the stovetop over medium-high heat and simmer for 2 minutes, scraping up brown bits from the bottom of the pan. Remove from heat.
  11. In a large skillet, sauté 1/2 cup chopped onion and 1/2 cup chopped celery in 2 tablespoons butter for 4-6 minutes. Add 1 teaspoon ground ginger, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon dried thyme, 1/2 teaspoon dried sage, and 1/4 teaspoon ground cumin. Mix well and cook for 5 minutes.
  12. Add the reserved pan juices (1 cup) and 1 (10 ounce) can of beef broth. Bring to a boil, then reduce heat and simmer uncovered for 3 minutes.
  13. Break 1 cup of gingersnap cookies into pieces and add to the skillet. Cook until the cookies absorb the liquid, then whisk until smooth.
  14. Simmer for 10 more minutes.
  15. Strain the gravy and keep warm.
  16. Slice the pork into medallions and spoon some gravy over each serving. Serve extra gravy on the side.

Nutrition Information (Approximate per serving)

Sodium

60 g

Sugar

13g

Fat

87g

Carbs

3g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Beef & Red Meat Pork Recipes French The Americas American Cajun & Creole Southern Fall Recipes Holiday Recipes

Recipe Tags (Choose a tag and find related recipes!)

Celebrity Weeknight Time To Make Main Ingredient Cuisine Preparation Occasion North American Pork Vegetables American Cajun Southern United States Oven Roast Dinner Party Fall Holiday Event Winter Creole Dietary Christmas New Years Thanksgiving Seasonal Comfort Food Meat Novelty Taste Mood Equipment 4 Hours Or Less