Paul Prudhomme’s Pork Roast
Updated: Jan 4
There are members of my family who would rather pork roast than turkey. So to honor them, here is a recipe from the late Chef Paul Prudhomme.
4 tablespoons plus 1 1/2 teaspoons Unsalted Butter
1 tablespoon plus 1 1/2 teaspoons Pork Lard, Chicken Fat, or Vegetable Oil
1 cup finely chopped Onions
1 cup finely chopped celery
1 cup finely chopped Bell Pepper
1 tablespoon plus 1 1/2 teaspoons minced Garlic
2 tablespoons plus 1 1/2 teaspoons Chef Paul Prudhomme’s Pork and Veal Magic or Meat Magic
1/2 teaspoon Dry Mustard
1 4-pound Pork Loin Roast (boneless or bone-in)
Preheat oven to 275℉.
Place all ingredients except the roast in a large skillet, preferably cast iron, set over high heat. Sauté about 4 minutes, stirring occasionally, until the vegetables begin to wilt. Cool.
Meanwhile, place the roast in a baking pan, fat side up. Make several large slits in the meat with a knife, being careful not to cut through to the bottom. If desired, make the slices down the length rather than the width of the roast so all of the carved sides will have some of the vegetable and seasoned stuffing.
Stuff the pockets generously with the vegetables mixture, then thoroughly rub vegetable mixture over the entire roast by hand. If any of the mixture is left, spread it evenly ver the top and a little on the sides of the roast.
Bake uncovered for 3 hours. Raise temperature to 425℉ until dark brown on top and meat is white in the center, about 10 to 15 minutes. Remove from oven and let stand about 20 minutes.
Good Cooking, Good Eating and Good Living!!!