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1
Preheat oven to 325 degrees F.
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2
Saute onion, green bell pepper, celery, garlic, salt, pepper, paprika, thyme, and mustard in butter in large heavy skillet over medium-high heat for 4-5 minutes or until vegetables soften; remove from heat.
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3
Place roast in shallow roasting pan; fat side up.
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4
Make several slits with sharp knife in the top of the roast, cutting downward, but not through to the bottom.
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5
Stuff pockets with the vegetable filling.
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6
Roast in preheated oven for 1 hours or more, or until a meat thermometer reads the temperature you desire (160 degrees-for medium; 170 degrees for well-done).
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7
Remove roast from pan; keep warm; reserve pan drippings.
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8
To prepare gingersnap gravy, pour off pan juices into a 1 cup measure; skim off fat.
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9
Add enough water to make 1 cup and pour back into the pan.
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10
Set pan on top of the stove over medium-high heat, and simmer for 2 minutes, scraping brown bits from the bottom of the pan; remove from heat.
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11
Saute chopped onion, chopped celery, minced garlic in butter in large skillet for 4-6 minutes.
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12
Add ginger, salt, pepper, thyme, sage, and cumin, mixing well; cook 5 minutes.
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13
Add pan juices from roasting pan and the can of beef broth.
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14
Bring all to the boiling, then lower heat and simmer, uncovered, for 3 minutes.
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15
Break gingersnaps into pieces and add to skillet.
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16
Cook gravy until cookies absorb liquid, then whisk until smooth; simmer 10 minutes more.
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17
Strain gravy, and keep warm.
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18
To serve, slice pork into medallions, and spoon a little gravy over meat; serve extra gravy on the table.
