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INGREDIENTS:
- 1 tablespoon olive oil
- 2 1/2 to 3 pound bonless pork loin, tied at 1/2-inch intervals
- 2 1/2 teaspoons kosher salt
- 1 teaspoon Essense (recipie below)
- 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 giner
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DIRECTIONS:
Set a 12-inch saute pan over medium-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 min on each side on the four sides, and on the two ends as well. Place the pork in the 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 giner 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 rost 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.
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Essence Creole Seasoning:
- 2 1/2 tablesoons 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
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DIRECTIONS:
Yield: 2/3 cup
Combine all ingredients thoroughly.
* Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993
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