| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | 1 | Servings | ||
INGREDIENTS
| 2 | ts | Black pepper |
| 1 1/2 | ts | Salt |
| 1 | ts | White pepper |
| 1 | ts | Cayenne |
| 1 | ts | Sweet paprika |
| 1 | ts | Dried thyme leaves |
| 1/2 | ts | Dry mustard |
| 3 | tb | Butter |
| 1 | tb | Vegetable oil |
| 1/2 | c | Finely chopped onions |
| 1/2 | c | Finely chopped celery |
| 1/2 | c | Finely chopped green bell pepper |
| 1 | tb | Minced garlic |
| 1 | 4 -pound pork loin roast; up to 5 |
INSTRUCTIONS
SEASONING MIX ROAST Thoroughly combine seasoning mix ingredients. Place all ingredients except the roast in a large skillet. Saute about 4 minutes over high heat,stirring occasionally. Cool. Meanwhile,place roast in baking pan,fat side up. Make several deep slits in the meay with a knife,to form packets,being careful not to cut through to the bottom. Stuff the pockets with some of the vegetable mixture, then thoroughly rub vegetable mixture over entire roast by hand. If any of the mixture is left,spread it evenly over the top and a little on the sides of the roast. Bake uncovered at 275*F. for 3 hours, then at 425*F until dark brown on top and meat is white in the center,10 to 15 minutes more. From: Chef Paul Prudhomme's Louisiana Kitchen Posted to TNT Recipes Digest by Alice Poe <afpoe@swbell.net> on Apr 07, 1998
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