Roasted Pork with Gingersnap Gravy

from the kitchen of Chef Paul Prudhomme

Makes 6 servings

When we tested this recipe for this book, several of our tasters said it was the very best roast they had ever eaten! The ginger flavor, present but subtle, adds an unusual but very complementary touch to the pork.
3 tablespoons unsalted butter
1 tablespoon pork lard, chicken fat, or vegetable oil
½ cup finely diced onions
½ cup finely diced green bell peppers
½ cup finely diced celery
1 tablespoon minced garlic
2 tablespoons Vegetable Magic®
½ teaspoon dry mustard
1 (4-pound) boneless pork loin roast
how to prepare

Melt the butter and lard (or fat or oil) in a large skillet over high heat. 

Add the vegetables and seasonings and cook, stirring occasionally, for 4

minutes.  Cool.

Preheat the oven to 275o.

Place the roast in a baking pan, fat side up.  Make several large slits in

the top of the meat with a knife, being careful not to cut through to the

bottom.  Stuff the pockets with some of the cooled vegetable mixture, then

spread the remaining mixture over the top and sides of the meat.  Roast

uncovered for 3 hours, then raise the temperature to 425o and roast until

the meat is dark brown on top and white in the center, about 10 to 15

minutes.  Serve with Gingersnap Gravy