Applesauce and Sage Glazed Pork Loin with Parsnips and Turnips (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 4 |
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Ingredients:
1 tablespoon olive oil |
2 1/2 to 3 pound boneless pork loin, tied at 1/2-inch intervals |
2 1/2 teaspoons kosher salt |
1 teaspoon essence, recipe follows |
1 1/4 teaspoon fresh cracked black pepper |
1 cup chicken stock |
1 1/2 cups small diced parsnips |
1 1/2 cups small diced turnips |
1/2 cup applesauce |
1/2 cup light brown sugar |
2 tablespoons apple cider vinegar |
1 tablespoon chopped fresh sage leaves |
1 teaspoon chopped fresh rosemary leaves |
1 teaspoon minced fresh ginger |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried oregano |
1 tablespoon dried thyme |
Directions:
1. Set a 12-inch saute pan over medium-high heat and add the olive oil. Season the pork with 2 teaspoons of the salt, the Essence and 1 teaspoon of the black pepper. Sear the pork in the hot pan for 2 minutes on each of the four sides, and on the two ends as well. Place the pork in a slow cooker and add the chicken stock to the pot. Lay the parsnips and turnips around the pork, salt them with the remaining 1/2 teaspoon kosher salt, and place the lid over the crock pot. Turn the heat up to high and cook the roast for 3 hours.
2. While the roast is cooking, combine the applesauce, sugar, vinegar, sage, rosemary and ginger in a saucepan and bring to a boil. Reduce the heat to a simmer and stir. Cook until the applesauce is thickened, about 10 minutes. After the roast has cooked for 3 hours, pour the glaze over the top and replace the lid. Continue to cook for 1 hour longer, until very tender. Serve with the pan juices.
3. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
4. Combine all ingredients thoroughly.
5. Yield: 2/3 cup
6. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
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