- 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
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):
- 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.