I’m glad you decided to join us at our home this week.
You won’t mind if I eat you will you?
It won’t be the same without some homemade bread?
I understand. We’ll make it happen.
You’re going to a better place you know.
A place were you will be warm and happy and dance in fields of joy.
Or maybe it was fields of kale…..it’s a toss up on that one.
Thanks for being awesome.
We won’t forget you….
- 1 Pork Loin Roast (these are tied together with twine by the butcher normally)
- Zatarains Creole Seasoning Mix
- Fresh Ground Black Pepper
- Fresh ginger
- 3-6 small apples, sliced in 8ths
- Olive Oil
- 2 tb butter
- 2 tb flour
- 2 cups chicken, beef or pork stock. Milk can also be substituted for a white gravy if desired.
- Preheat oven to 375.
- Throughly coat roast with olive oil and then rub in liberal amounts of fresh ground pepper and creole seasoning mix. Place in cast iron dutch oven.
- Grate fresh ginger over top of roast and rub into mixture well to incorporate.
- Tuck in apples, more ginger and olive oil around the roast in bottom of dutch oven.
- Roast for 1½-3 hours depending on size of roast and whether started from fresh or frozen.
- Let stand for 10 minutes before slicing.
- Melt butter in saucepan.
- Add flour and whisk quickly to make roux. Allow to cook for several minutes to remove flour taste.
- Quickly add liquid all at once while constantly whisking to remove lumps.
- Simmer until thickened to desired level.
- Serve pork with gravy and apples, cous cous or mashed potatoes and a side of steamed greens (kale or spinach are lovely). Fresh homemade bread accompanies this nicely as would a nice dry red wine.