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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
1 (3 lb) boneless pork loin roast
1 tbsp plus 1 tsp Essence or other Creole Seasoning, recipe follows
1 tsp salt
1/2 tsp freshly ground black pepper
6 oz thick cut bacon, diced
6 tbsp all-purpose flour
1 large yellow onion, finely chopped
1 rib celery, finely chopped
1/2 medium green bell pepper, seeded and chopped
1 tbsp minced garlic
6 oz button mushrooms, thinly sliced
1 quart canned low-sodium beef broth
1 tsp Worcestershire sauce
2 tbsp sliced green onion tops
Cooked white rice, for serving
Season the roast evenly with 2 tsp 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.
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 tsp 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.
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.
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PORK ROAST WITH BACON, MUSHROOM
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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
1 (3 lb) boneless pork loin roast
1 tbsp plus 1 tsp Essence or other Creole Seasoning, recipe follows
1 tsp salt
1/2 tsp freshly ground black pepper
6 oz thick cut bacon, diced
6 tbsp all-purpose flour
1 large yellow onion, finely chopped
1 rib celery, finely chopped
1/2 medium green bell pepper, seeded and chopped
1 tbsp minced garlic
6 oz button mushrooms, thinly sliced
1 quart canned low-sodium beef broth
1 tsp Worcestershire sauce
2 tbsp sliced green onion tops
Cooked white rice, for serving
Season the roast evenly with 2 tsp 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.
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 tsp 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.
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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