Paul Prudhomme's Roast Pork with Gingersnap Gravy

Ingredients

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

1. 1

   Preheat oven to 325 degrees F.

2. 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. 3

   Place roast in shallow roasting pan; fat side up.

4. 4

   Make several slits with sharp knife in the top of the roast, cutting downward, but not through to the bottom.

5. 5

   Stuff pockets with the vegetable filling.

6. 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. 7

   Remove roast from pan; keep warm; reserve pan drippings.

8. 8

   To prepare gingersnap gravy, pour off pan juices into a 1 cup measure; skim off fat.

9. 9

   Add enough water to make 1 cup and pour back into the pan.

10. 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. 11

    Saute chopped onion, chopped celery, minced garlic in butter in large skillet for 4-6 minutes.

12. 12

    Add ginger, salt, pepper, thyme, sage, and cumin, mixing well; cook 5 minutes.

13. 13

    Add pan juices from roasting pan and the can of beef broth.

14. 14

    Bring all to the boiling, then lower heat and simmer, uncovered, for 3 minutes.

15. 15

    Break gingersnaps into pieces and add to skillet.

16. 16

    Cook gravy until cookies absorb liquid, then whisk until smooth; simmer 10 minutes more.

17. 17

    Strain gravy, and keep warm.

18. 18

    To serve, slice pork into medallions, and spoon a little gravy over meat; serve extra gravy on the table.