| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cajun |
Pork, Roast, Meats, Cajun, Main dish |
6 |
Servings |
INGREDIENTS
|
|
Seasoning Mix |
| 2 |
ts |
Black pepper |
| 1 1/2 |
ts |
Salt |
| 1 |
ts |
White pepper |
| 1 |
ts |
Ground red pepper (Cayenne) |
| 1 |
ts |
Sweet paprika |
| 1 |
ts |
Dried thyme leaves |
| 1/2 |
ts |
Dry mustard |
| 3 |
tb |
Unsalted butter |
| 1 |
tb |
Pork lard, chicken fat or Ve |
| 1/2 |
|
Finely chopped onions |
| 1/2 |
c |
Finely chopped celery |
| 1/2 |
c |
Finely chopped green bell pe |
| 1 |
tb |
Minced garlic |
| 1 |
|
Pork loin roast (boneless 4 |
INSTRUCTIONS
Thoroughly combine seasoning mix ingredients. Place all ingredients
except roast in a large skillet. Saute about 4 minutes over high heat,
stirring occasionally. Cool. Meanwhile, place the roast in a baking pan,
fat side up. Make several deep slits in the meat with a knife, to form
pockets, being careful not to cut through to the bottom. Stuff the pockets
with some of the vegetable mixture, then thoroughly rub vegetable mixture
over the entire roast by hand. If any of the mixture is left, spread it
evenly over the top and on sides of the roast. Bake uncovered at 275
degrees for 3 hours, then at 425 degrees until dark brown on top and meat
is white in the Meal-Maste center, 10-15 minutes more.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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