| 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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