Pork Roast with Bacon, Mushroom Gravy and Southern-Style Smothered Green Beans
Show: Emeril Live
Episode: Country Cookin'
Rate This RecipeRead users' reviews (72)
- Recipe categories: Meat, Pork, Beans and Legumes, Green Bean, Vegetables, Mushroom,
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- ratings & reviews(72)
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Average Rating:
Total Reviews: 72
Showing 1-10 of 72
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By vmakepeace1960
California
on February 24, 2013
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This recipe goes to the top five favorite dinners ,I will serve special guests!!! Fabulous.
By albitritto
parkland, FL
on January 03, 2013
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All I have to say is....OUTSTANDING!!! I made this for New Year's Eve and everyone raved about it. Moist and so flavorfull. This is a keeper.
By kstrange
Chicago, IL
on October 31, 2012
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So good! It tastes very similar to one of his chicken thigh recipes. Although it was worth the effort... I unfortunately did find out why this is an intermediate recipe... I've cooked many different recipes in the past but I don't often cook in actual grease. I''ll just say be very careful while turning the roast in the bacon grease when you brown it. Any splashing or splattering can be a bit dangerous.
By klweldon
Arkansas
on September 14, 2012
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Easy to prepare. I used a less expensive 3.5 lb Pork Shoulder Roast and it came out very good. My husband loved the "sauce/gravy" and made sure I saved the leftovers. Don't let the intermediate rating scare you off.
By mom_8857612
Maple Grove, MN
on February 01, 2012
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I agree with many of the other reviewers in that the gravy is what makes this dish. The pork rub helps keep the roast very tasty and cooking it in all that gravy is a must! I, too, had a ton of gravy leftover and am freezing it to use on other meat dishes. This really is an easy dish to make. I think they rated it "intermediate" because you make a roux. Not complicated at all.
By z4lori
Alto, MI
on October 09, 2011
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Seriously YUMMY!! Gravy has tons of flavor. Use a good sized pan, I had to transfer mine to a larger pan once I had to add the pork back to simmer. This gravy will be my new gravy for EVERYTHING needing brown gravy! Can't say it enough... YUM YUM YUM
By jlellerm
on June 16, 2011
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Excellent dish. Cooked it two weeks in a row, with enough gravy for another meal. Takes the full time plus a little but will be a holiday staple. BAM!!
By kengrey42012_12...
holiday, florida
on June 12, 2011
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this is an awesome meal. I would definitely make this again.
By VickyGeez
Cincinnati, Ohio
on April 14, 2011
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Wow! This was amazing. My fiance really doesnt like pork, but he says he really loved this. The pork was so tender and yummy. I'll definatly be making this again, very simple to make... I didnt have Green Bell Peppers on hand, so I just added more celery. Also, My fiance doesnt like rice in general, so I oven roasted some asperigus instead, and it turned out beautiful still. I didnt have fresh Green Beans on hand either, so I used canned, my fiance wasnt too crazy about it he likes fresh beans better of course, but I loved them! hehe
By jhoshay_10286877
Paxton , MA
on April 02, 2011
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Emeril is AMAZING. His food is fantastic. You will NEVER go wrong choosing one of his recipes. This one is great!!! It is full of flavor and needs no tweeking. His essesnce is one of the best on the market today. Few chefs understand seasoning as well as Emeril does. If time is sort I sometimes buy the seasoning. It is a staple in my pantry. As for this roast, I found it easy, and packed with layers of flavor. This one is a keeper.