So on the opposite spectrum of cooking time from the last blog post, we have Saturday night's Pork Roast with Bacon, Mushroom Gravy. There are times when it pays to spend 3 hours in the kitchen cooking dinner, and this is one of those times. If you're looking for comfort food with a twist, I think this is it. Besides, as my husband would say, "How can you go wrong with bacon!?"
I like to serve this meal with creamy mushroom rice and asparagus. So delicious!
I'm not sure how I found this recipe, but it's from FoodNetwork.com: http://www.foodnetwork.com/recipes/emeril-lagasse/pork-roast-with-bacon-mushroom-gravy-and-southern-style-smothered-green-beans-recipe/index.html
Here is the recipe with my notes ...
Ingredients
1 (3 pound) boneless pork loin roast
1 tablespoon plus 1 teaspoon Essence or other Creole Seasoning (I actually used a cajun mix I had and it was great)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 ounces thick cut bacon, diced
6 tablespoons all-purpose flour (I ended up using a little more, so maybe 7 tablespoons total)
1 large yellow onion, finely chopped (make your life easier and use a good processor for all your chopping!)
1 rib celery, finely chopped (ditto above statement)
1/2 medium green bell pepper, seeded and chopped (seriously, buy yourself a food processor)
1 tablespoon minced garlic (garlic powder works fine too)
6 ounces button mushrooms, thinly sliced (spend the time and thinly slice the mushrooms yourself, versus buying the pre-sliced mushrooms, it will pay off)
1 quart canned low-sodium beef broth
1 teaspoon Worcestershire sauce
2 tablespoons sliced green onion tops
Directions
Season the roast evenly with 2 teaspoons of the Essence, the salt, and black pepper and rub into the meat. Heat a cast iron Dutch oven and, when hot, add the bacon. Cook, stirring occasionally, until the bacon is crispy, about 6 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain and set aside. Add the roast to the pan and increase the heat to high. Cook until the roast is evenly browned on all sides, about 6 to 8 minutes. Transfer the roast to a platter and set aside.
(I have an oval dutch oven, which doesn't work well on the stove top. So ... I do everything in a LARGE saute pan, and then transfer to my dutch oven. So instead of transferring the roast to a platter, just put it directly into the dutch oven, and then you'll end up pouring the gravy on top.)
Add the flour to the pan and cook, stirring constantly, until a roux the color of milk chocolate is formed, 1 to 2 minutes. Add the chopped onion, celery, bell pepper, and cook, stirring, until the vegetables have wilted, 4 minutes. Add the remaining 2 teaspoons of Essence and the garlic and cook for 1 minute. Add the mushrooms and cook, stirring frequently, until they have released their liquid, about 4 minutes. Add the beef broth and Worcestershire and bring sauce to a boil. Return the roast to the pan and cover the pan. Reduce heat to low and cook the roast for 30 minutes. Turn the roast over, cover the pan, and continue to cook on low heat until an instant-read thermometer inserted into the center of the roast registers 145 to 150 degrees F, about 20 minutes longer.
(Instead of leaving this on the stove to cook, I put the dutch oven in a 350 degree oven for 30 minutes, then turn over before cooking for another 20 minutes. I like this method better because it frees up the stove for me to make the rest of the meal.)
Remove the roast from the pan and transfer to a platter. Cover loosely with foil to keep warm. Add the green onion tops to the sauce and cook for 10 to 15 minutes, uncovered, until the sauce is thick enough to coat the back of a spoon. Stir the reserved crispy bacon into the sauce, slice the roast and serve, with the sauce ladled over the roast and cooked white rice alongside.
(Since I just need to finish up the gravy, I do balance my oval dutch oven on the stove for this final step.)
I like to serve this meal with creamy mushroom rice and asparagus. So delicious!
I'm not sure how I found this recipe, but it's from FoodNetwork.com: http://www.foodnetwork.com/recipes/emeril-lagasse/pork-roast-with-bacon-mushroom-gravy-and-southern-style-smothered-green-beans-recipe/index.html
Here is the recipe with my notes ...
Ingredients
1 (3 pound) boneless pork loin roast
1 tablespoon plus 1 teaspoon Essence or other Creole Seasoning (I actually used a cajun mix I had and it was great)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 ounces thick cut bacon, diced
6 tablespoons all-purpose flour (I ended up using a little more, so maybe 7 tablespoons total)
1 large yellow onion, finely chopped (make your life easier and use a good processor for all your chopping!)
1 rib celery, finely chopped (ditto above statement)
1/2 medium green bell pepper, seeded and chopped (seriously, buy yourself a food processor)
1 tablespoon minced garlic (garlic powder works fine too)
6 ounces button mushrooms, thinly sliced (spend the time and thinly slice the mushrooms yourself, versus buying the pre-sliced mushrooms, it will pay off)
1 quart canned low-sodium beef broth
1 teaspoon Worcestershire sauce
2 tablespoons sliced green onion tops
Directions
Season the roast evenly with 2 teaspoons of the Essence, the salt, and black pepper and rub into the meat. Heat a cast iron Dutch oven and, when hot, add the bacon. Cook, stirring occasionally, until the bacon is crispy, about 6 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain and set aside. Add the roast to the pan and increase the heat to high. Cook until the roast is evenly browned on all sides, about 6 to 8 minutes. Transfer the roast to a platter and set aside.
(I have an oval dutch oven, which doesn't work well on the stove top. So ... I do everything in a LARGE saute pan, and then transfer to my dutch oven. So instead of transferring the roast to a platter, just put it directly into the dutch oven, and then you'll end up pouring the gravy on top.)
Add the flour to the pan and cook, stirring constantly, until a roux the color of milk chocolate is formed, 1 to 2 minutes. Add the chopped onion, celery, bell pepper, and cook, stirring, until the vegetables have wilted, 4 minutes. Add the remaining 2 teaspoons of Essence and the garlic and cook for 1 minute. Add the mushrooms and cook, stirring frequently, until they have released their liquid, about 4 minutes. Add the beef broth and Worcestershire and bring sauce to a boil. Return the roast to the pan and cover the pan. Reduce heat to low and cook the roast for 30 minutes. Turn the roast over, cover the pan, and continue to cook on low heat until an instant-read thermometer inserted into the center of the roast registers 145 to 150 degrees F, about 20 minutes longer.
(Instead of leaving this on the stove to cook, I put the dutch oven in a 350 degree oven for 30 minutes, then turn over before cooking for another 20 minutes. I like this method better because it frees up the stove for me to make the rest of the meal.)
Remove the roast from the pan and transfer to a platter. Cover loosely with foil to keep warm. Add the green onion tops to the sauce and cook for 10 to 15 minutes, uncovered, until the sauce is thick enough to coat the back of a spoon. Stir the reserved crispy bacon into the sauce, slice the roast and serve, with the sauce ladled over the roast and cooked white rice alongside.
(Since I just need to finish up the gravy, I do balance my oval dutch oven on the stove for this final step.)
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