| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cajun | Pork & ham, Breads, Muffins & r | 1 | Servings |
INGREDIENTS
| 1 | PORK LOIN (VERY LEAN APPROX | |
| 3 | #) | |
| 1 | lb | SMOKED CAJUN SAUSAGE |
| (Andouille if available) | ||
| 1 | sm | ONION — (CHOPPED FINE) |
| 1 | sm | BELL PEPPER GREEN PEPPER — |
| CHOPPED FINE | ||
| SALT | ||
| MYSEASONING[tm] mix: | ||
| 4 | tb | Black Pepper |
| 4 | tb | Granulated Garlic |
| 4 | tb | Dried Chives — (ground |
| Fine) | ||
| 4 | tb | Dried Parsely — (ground |
| Fine) | ||
| Gravy: | ||
| 2 | tb | SOY SAUCE |
| 1/2 | c | COLD WATER |
| 2 | tb | CORNSTARCH |
| 1/2 | ts | KITCHEN BOUQUET |
INSTRUCTIONS
1- Mix gran garlic, chives, parsley flakes, and restaurant black pepper to make MYSEASONING mix. Add salt to mix. 2- Cut the whole loin into smaller roasts, about 6in. long, cut a hole through the center of roasts, along the center axis of the roasts to insert the sausage. If the cross-section of the roast is big enough, cut two parallel holes. Open the holes to the size of the smoked sausage, and pour about a Tbsp of MYSEASONING. into the long holes, and push something through the roasts to distribute the seasoning. Slide the smoked sausage through the longitudinal holes in the roasts until about 1 in of sausage protrudes from each end. Dust inside and out with MYSEASONING and salt, and allow to sit and marinate at room temp about 30 mins. 3- Place the roasts on a rack, inside a covered roaster, pour the cut up onion and bell pepper into bottom of roaster, and place, uncovered in a 425F oven for approximately 30 mins., or until seared lightly on the outside. 4- Cover the roaster, and continue to cook with a meat thermometer until done inside (about 160-165F or your choice). 5- Remove roasts, trim end faces of excess sausage, and chop fine . Add cornstarch dissolved in cold water, soy sauce and thicken sauce. This should produce smooth faced roasts with sausage embedded in the face of the chops, and a smooth light brown sauce. 6- Adjust color of sauce with Kitchen Bouquet and adjust seasoning with MYSEASONING. 7- Serve with brown rice and caramel carrots. COPYRIGHT 1995, CHARLES C. LEBLANC. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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