Applesauce and Sage Glazed Pork Loin with Parsnips and Turnips

Total Time:
3 hr 20 min
Prep:
20 min
Cook:
3 hr

Yield:
about 4 servings
Level:
Easy

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

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.

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

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.

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