PORK ROAST WITH BACON MUSHROOM GRAVY

Pork Roast With Bacon Mushroom Gravy image

We are thinking of having pork for Christmas this year so I was looking thru my pork recipes. This one is VERY good! This is adapted from " New Orleans Cooking", by Emeril Lagasse. The Creole Seasoning is Emeril's Essence, but I could not add that to the recipe ingredients. If you do not want to use the Essence, I have used other spices with good results as well. (Lennie has the Emeril Essence posted here.) http://www.recipezaar.com/Emeril-Lagasses-Essence-14372 I serve this with mashed potatoesand Emeril's Smothered Green Beans and Chippie has the green bean recipe posted here already. Happy Holiday Season all and hope you enjoy!

Provided by Scoutie

Categories Pork

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 14

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Ingredients

1 (3 lb) boneless pork loin roast
1 tablespoon creole seasoning
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
6 ounces thick cut bacon, diced
6 tablespoons all-purpose flour
1 large yellow onion, finely chopped
1 celery rib, finely chopped
1/2 medium red bell peppers or 1/2 medium orange bell pepper, seeded and chopped
1 tablespoon minced garlic
6 ounces button mushrooms, thinly sliced
1 quart canned low sodium beef broth
1 teaspoon Worcestershire sauce
2 tablespoons sliced green onion tops

Steps:

Season the roast evenly with 2 teaspoons 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 teaspoons 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. Serve with Southern Style Smothered Green Beans.http://www.recipezaar.com/Bacon-Smothered-Green-Beans-110037.