This is one of those recipes that once you've made it, you can't remember how you got along without it.  While somewhat time consuming it's well worth the wait. I wish I could claim credit for this but it's based off of a recipe from the master of Cajun cuisine, Paul Prudhomme.

Leftovers from this are fantastic reheated or made into sandwiches.  Though if you're making it for more than a couple people you'll be lucky to have left overs at all. 

Ingredients:

• 2 tsp black pepper
• 1 1/2 tsp salt
• 1 tsp white pepper
• 1 tsp ground red savina (or cayenne if you want less heat)
  
• 1 tsp smoked spanish paprika
• 1 tsp dride thyme leaves
• 1/2 tsp dry mustard
• 1 TBSP minced garlic
• 3 TBSP unsalted butter
• 1 TBSP vegetable oil
• 1 1/2 cups Mirepoix blend OR 1/2 cup each diced onion, green pepper and celery
• 1 4lb boneless pork loin roast

Directions:

1. Combine all of the seasonings in a small bowl.
2. Place all ingredients except for the roast in a large skillet.
3. Saute over high heat, for around 6 minutes stirring occasionally.
4. Allow mixture to cool.
5. Place meat in a roasting pan, or casserole dish fat side up.
6. Cut several deep slits lengthwise being careful not to cut through the roast.
7. Stuff the pockets with the vegetable mixture, then rub remaining mixture into the meat by hand.
8. If any of the mixture is left, spread it evenly across the top.
   
   
   
   
9. Bake uncovered at 275F for 3 hours then at 425F until dark brown on top and meat is white in the center, 10 - 15 minutes more.
10. Remove from  oven and rest meat for 10 minutes before serving.

Comments

Add New Search RSS

Write comment
Name:
Email:	do not notifynotify
Website:
Title:
UBBCode:	-color-aquablackbluefuchsiagraygreenlimemaroonnavyolivepurpleredsilvertealwhiteyellow -size-tinysmallmediumlargehuge
	Please input the anti-spam code that you can read in the image.

Powered by !JoomlaComment 3.12

Copyright (C) 2007 Alain Georgette / Copyright (C) 2006 Frantisek Hliva. All rights reserved.