Creole Style Pork Roast Recipes

CREOLE PORK ROAST

Steps:

• Make slits in the top of the roast.
• Add 1 tbsp creole seasoning to the vegetable mixture and stuff into slits.
• Rub seasoning over the outside of the roast.
• Place on roaster uncovered at 350F until roast is browned.
• Reduce heat to 300F cover and continue to cook for 1 1/2 to 2 hours.

PORK ROAST WITH MUSTARD RUB

Steps:

• Line a 13x9-inch baking pan with foil. Heat oven to 325 F.
• In a small bowl, combine the mustard, Creole seasoning, thyme, rosemary, garlic powder, and olive oil.
• Pat the pork loin with paper towels to dry; trim and discard excess fat.
• Sprinkle the roast with salt and pepper. Rub the mustard mixture all over the roast. Place the pork, fat side up, in the prepared baking pan. Insert a meat thermometer in the center of the meat, not touching fat or bone. Alternatively, check the temperature of the pork occasionally with an instant-read thermometer.
• Bake for 2 to 2 1/2 hours, or until the pork registers at least 145 F to 150 F on a food thermometer.
• Tent the pork loin roast loosely with foil and let it stand at room temperature for 15 minutes before carving.
• Serve the pork roast with boiled, mashed, or baked potatoes, roasted Brussels sprouts , cream-style corn , or steamed broccoli, and a side salad or coleslaw. *A pork loin may be called center-cut pork loin or pork center rib roast. A pork sirloin roast may be called pork loin end roast. The sirloin includes parts of the hip bone and backbone, so it might be more difficult to carve. If a boneless roast is used, allow about 20 to 25 minutes per pound.

CREOLE PORK TENDERLOIN WITH VEGETABLES

Steps:

• Preheat oven to 350°. Sprinkle 3 teaspoons Creole seasoning over tenderloins. In a 6-qt. stockpot, heat oil over medium-high heat. Brown tenderloins on all sides. Transfer to a roasting pan., Add fennel, eggplant, squash, pepper and shallots to stockpot; cook and stir over medium heat 3-4 minutes or until lightly browned. Add olives and garlic; cook and stir 1 minute longer. Stir in broth, thyme and remaining Creole seasoning; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until fennel is crisp-tender. Spoon vegetables and liquid around pork., Bake, uncovered, 20-25 minutes or until vegetables are tender and a thermometer inserted in pork reads 145°. Let stand 5 minutes before serving. Cut pork into slices; serve with vegetables.

CROCK POT CREOLE PORK ROAST

Steps:

• Place a wide nonstick frying pan over medium-high heat and add the pork fat trimmings. Add pork roast and brown well on all sides. Remove to a plate and set aside. Add onion to hot pan and sauté until translucent, about 2-3 minutes depending on thickness of slices.
• Meanwhile, in a 4-quart or larger electric slow cooker, combine onion, garlic, bell pepper, and bay leaf.
• Place pork on top of onion mixture; sprinkle with black pepper, thyme, and red pepper. Pour in tomatoes. Cover and cook at low setting until pork is very tender when pierced (7 ½ to 8 hours).
• Carefully remove pork to a warm platter and keep warm. In small bowl, dissolve cornstarch in water. Skim and discard fat from cooking liquid, then blend in the cornstarch mixture. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce is thickened (10 to 15 more minutes). Season to taste with salt.
• To serve, slice pork across the grain. Spoon some of the sauce over pork; sprinkle with parsley. Serve remaining sauce separately.

CROWN ROAST OF PORK WITH DIRTY RICE STUFFING AND CREOLE MUSTARD SAUCE

Steps:

• In a small bowl combine well the thyme, the salt, pepper to taste, and the oil and rub the mixture all over the pork, patted dry. Arrange the pork on an oiled round of heavy-duty foil slightly larger than the bottom of the pork in the middle of a lightly oiled shallow roasting pan and fill the center of the crown with some of the stuffing, mounding it. Roast the stuffed pork, the stuffing covered with another oiled round of foil, in a preheated 450°F. oven for 20 minutes, reduce the heat to 325°F., and roast the stuffed pork for 2 1/4 hours more, or until a meat thermometer registers 160°F., or for 2 1/2 hours more, or until a meat thermometer registers 170°F., for well-done meat. In a 2-quart shallow baking dish bake the remaining stuffing in the 325°F. oven during the last 30 minutes of the pork'1s roasting time. Transfer the pork to a platter and let it stand for 15 minutes.
• While the pork is standing add the wine to the roasting pan, deglaze the pan over moderately high heat, scraping up the brown bits, and strain the mixture through a fine sieve into a small saucepan. Add 1/2 cup water and boil the mixture until it is reduced to about 2/3 cup. Add the cream, boil the mixture, stirring, until it is reduced to about 3/4 cup, and whisk in the mustard and salt and pepper to taste. Discard the foil from the stuffing, arrange the parsley and the tomatoes decoratively around the pork, and serve the pork with the mustard sauce and the remaining stuffing.

DAN'S FALLIN' APART PORK POT ROAST WITH CRACKED PEPPER GRAVY

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a mortar, smash together 1/4 cup of garlic powder, 1/4 cup of onion powder, the crushed red pepper flakes, and 1 tablespoon of cracked black pepper until the mixture forms a fine powder. Place the spice mix into a large shallow bowl.
• Inject the pork roast all over with the Creole marinade; blot moisture from the outside of the roast. Rub the spice mix all over the pork roast to thoroughly coat. Melt the butter in a large skillet over medium heat, then cook and stir the shallots and elephant garlic until the garlic becomes lightly golden brown. Sear the coated pork roast in the hot butter on all sides until the spice coating is golden brown, 1 to 2 minutes per side. Place the roast into a roasting pan or Dutch oven with the fat side up; scrape up the butter, cooked shallots and garlic, and sprinkle around the roast. Arrange the sweet onions, red potatoes, carrots, and celery pieces around the roast. Mix 1 cup of water with the remaining spice rub, and pour evenly over roast.
• Cover the roasting pan with a lid, and cook in the preheated oven until the meat is very tender, 3 3/4 to 4 hours.
• Remove the roast and set aside on a serving platter; surround the meat with the cooked vegetables. Whisk 1 tablespoon of cracked black pepper, 2 tablespoons of garlic powder, 1 tablespoon of onion powder, and the brown gravy mix together with 2 cups of water in a bowl, and whisk the mixture into the liquid left in the roasting pan. Place the pan over medium heat, and cook, whisking constantly, until the gravy has come to a boil and has thickened, about 5 minutes. Serve alongside the roast and vegetables.

CREOLE PORK ROAST

Steps:

• 1. Preheat oven to 350 degrees. Combine the onion, green pepper, garlic and celery in food processor or blender. Process until finely chopped. Stir in some creole seasoning.
• 2. Cut slits across the roast about 1/2 inch deep. Pack the vegetable mixture into the slits. Coat the roast generously with the bacon gease. Rub the creole seasoning all over the outside of the roast.
• 3. Brown all sides of the roast on the top of the stove. Just enough on each side to slightly color it. Then place the roast in a roasting pan and cook uncover for an hour. Cover with foil and continue cooking for about 3 more hours.
• 4. After the roast is done, you can skim off some of the excess fat and thicken the drippings with a mixture of chicken broth and flour if you want to make a thickened gravy.
• 5. Serve with rice or potatoes and smother with the delicious gravy.