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

Directions

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.

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.

Ingredients

Emeril's
ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Directions

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

Combine all ingredients thoroughly.

Yield: 2/3 cup

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