"Sky" > wrote in message
...
> Sky, who'll probably use the oven but isn't sure
>

I've Made this 3 or 4 times - all with excellent reviews. The Gravy makes
it!!
Do it!!

Sunday Dinner Pork Roast with Mushroom Gravy
Recipe courtesy Emeril Lagasse, 2001

Recipe Summary
Prep Time: 30 minutesCook Time: 3 hours 45 minutes
Yield: 6 servings

1 (5 to 7 pound) pork loin or butt
1 whole head garlic, cloves separated and peeled
Emeril's Red Hot Sauce or other hot sauce
1 tablespoon Essence, recipe follows
1 teaspoon garlic powder
3 tablespoons vegetable oil
1 large yellow onion, chopped
2 ribs celery, chopped
1/2 medium green bell pepper, seeded and chopped
2 tablespoons teriyaki sauce
1 teaspoon Worcestershire sauce

For the Gravy:
6 tablespoons butter
4 tablespoons flour
1 medium yellow onion, finely chopped
1/2 medium green bell pepper, seeded and finely chopped
1 rib celery, finely chopped
2 cloves garlic, minced
1/2 bunch green onions, green and white parts chopped separately
2 cups rich beef stock
1/2 cup heavy cream
1 pound button or cremini mushrooms
2 tablespoons teriyaki sauce
Salt
Freshly ground black pepper

Preheat the oven to 450 degrees F.

Pierce the roast all over with the tip of a paring knife and stuff one
clove of garlic into each hole, followed by a few drops of hot sauce.
Sprinkle on all sides with Essence and garlic powder and rub into the
meat. Heat the oil in a Dutch oven over medium-high heat and brown the
roast evenly on all sides, about 10 to 15 minutes. Add the chopped
onion,
celery, bell pepper, and enough water to come 1-inch up the sides of
the
pan. Add the teriyaki sauce, Worcestershire sauce, and stir to combine
and
loosen any browned bits on the bottom of the pan. Cover and bake for
45
minutes.

Reduce the oven temperature to 350 degrees F and add a more water as
necessary to come 1-inch up the sides of the pan. Continue to cook
until
very tender, about 3 1/2 hours total cooking time.
Meanwhile, to make the gravy, melt 4 tablespoons of the butter in a
medium
saucepan. Whisk in the flour and cook, stirring constantly, over
medium
heat, until milk chocolate-colored roux is formed, about 15 minutes.
Add
the onion, bell pepper, celery, garlic, and the white part of the
green
onions, and cook until the vegetables are soft but not browned, about
5
minutes. Whisk in the beef stock and heavy cream and cook until
thickened,
10 to 15 minutes.

While the sauce is simmering, melt the remaining 2 tablespoons of
butter
in a medium skillet over medium-high heat. Add the mushrooms and cook,
stirring, until tender and golden brown around the edges, about 5
minutes.
Add the mushrooms and teriyaki sauce to the gravy and simmer until
flavors
come together, about 3 minutes. Remove from the heat and cover to keep
warm.

Remove the roast from the oven and transfer to a platter. Cover
loosely
with foil to keep warm. Strain the pan juices through a fine mesh
strainer
into the gravy and simmer until heated through and thickened, about 5
minutes. Season with salt and pepper, to taste, and serve over the
carved
roast.


Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie
Tirsch. Published by William and Morrow, 1993.

Episode#: EM1E48
Copyright © 2003 Television Food Network, G.P., All Rights Reserved