GRANDMA EDNA'S CAJUN PORK
My grandma used to make this for our family on special occasions. We love to carry on the delicious tradition. -Tonya Cline, Greenville, Ohio
Provided by Taste of Home
Categories Dinner
Time 6h35m
Yield 12 servings (2-1/4 cups sauce).
Number Of Ingredients 13
Steps:
- Finely chop vegetables. In a large skillet, saute vegetables in butter until tender. Add garlic; cook 1 minute longer. Stir in seasonings and pepper sauce., Cut several slits in roast to within 1/2 in. of bottom. Place in a 5-qt. slow cooker. Spoon onion mixture between slits and over the top of meat. Cover and cook on low for 6-8 hours or until pork is tender., Transfer roast to a serving platter; keep warm. Strain cooking juices and pour into a small saucepan. Combine cornstarch and water until smooth; stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with roast.
Nutrition Facts : Calories 225 calories, Fat 10g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 167mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
CAJUN ROASTED PORK LOIN
This wonderful roast creates an incredible sauce for drizzling over the meat. If you like it spicier add more cayenne.
Provided by Patti Terranova
Categories Meat and Poultry Recipes Pork
Time 2h25m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Melt the butter in a small skillet over medium heat. Stir in the cayenne, oregano, pepper, thyme, mustard, and garlic. Cook for 1 minute. Use a paring knife to make several small incisions in the fat side of the meat. Stuff the slits with the spice mix, and rub the remaining mix over the surface of the meat. Sprinkle the roast with salt and pepper.
- Heat the olive oil in a roasting pan over medium heat. Put the roast in the pan, and surround with the carrots, red pepper, celery, and onion. Lightly salt and pepper the vegetables. Place roasting pan in preheated oven, and cook for 1 hour and 45 minutes. Increase the oven temperature to 425 degrees F, and cook for an additional 15 minutes to brown the meat. Cook until meat is 145 degrees F (63 degrees C). Remove roast from pan, and let stand 10 minutes before slicing.
- Place the roasting pan, with the pan juices, over medium heat. Whisk the flour into the hot drippings, and cook for 3 minutes. Pour in the chicken stock and cook, whisking occasionally, for 6 minutes. Strain sauce, and serve with the sliced pork roast.
Nutrition Facts : Calories 409.2 calories, Carbohydrate 7.4 g, Cholesterol 118.1 mg, Fat 24.5 g, Fiber 1.5 g, Protein 37.5 g, SaturatedFat 9.3 g, Sodium 177.9 mg, Sugar 2.4 g
AMAZING PORK TENDERLOIN IN THE SLOW COOKER
This will melt in your mouth! This pork tenderloin soaks up the yummy juices as it cooks. Make sure to serve up the au jus on the side - its amazing! This recipe is so simple, you will love it!
Provided by chowsito
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 4h15m
Yield 6
Number Of Ingredients 7
Steps:
- Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.
Nutrition Facts : Calories 180.1 calories, Carbohydrate 5.8 g, Cholesterol 65.5 mg, Fat 3.7 g, Fiber 0.5 g, Protein 24.5 g, SaturatedFat 1.2 g, Sodium 917.5 mg, Sugar 0.6 g
CAJUN PORK LOIN ROAST IN A CROCK POT
Make and share this Cajun Pork Loin Roast in a Crock Pot recipe from Food.com.
Provided by Chef Buggsy Mate
Categories Pork
Time 6h35m
Yield 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Peel potatoes and slice them into 1/4" rounds. Place them in the bottom of your crock pot.
- Finely chop the remainder of the vegetables. In a large skillet, saute the vegetables in butter until tender.
- Add the garlic; cook 1 minute longer. Stir in pepper sauce and all seasonings but the bay leaves.
- Cut deep slits in roast and place in crock pot on top of the potatoes slit side up.
- Spoon vegetable mixture into slits and over the top of the roast. Add bay leaves to the crock pot.
- Cover and cook on low for 6-8 hours or until the pork is tender.
- Transfer roast to a serving platter. Using a slotted spoon, remove potatoes and place them around the roast on the platter. Cover platter with foil to keep the roast and potatoes warm.
- If bay leaves are still in the crock pot, remove them. Pour juices into a small saucepan. Combine cornstarch and water until smooth; stir into the pan.
- Bring to a boil; cook and stir for two minutes until liquid has thickened.
- Serve gravy with roast and potatoes.
CAJUN SLOW-COOKER PULLED PORK
Provided by Food Network Kitchen
Categories main-dish
Time 8h30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Whisk 1 1/2 cups water, the vinegar, ketchup, 1/4 cup mustard, the molasses and 1 tablespoon brown sugar in a 7-to-8-quart slow cooker. Combine the remaining 1 tablespoon brown sugar, the paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Rub all over the pork, then add to the slow cooker along with the sausage. Cover and cook on low, 8 hours. Remove the pork and sausage and set aside to cool slightly. Skim off the excess fat from the cooking liquid, then strain into a large skillet and bring to a boil. Cook until reduced by one-third, about 15 minutes. Shred the pork with a fork and coarsely chop the sausage. Toss the pork and sausage with enough of the reduced cooking liquid to moisten; season with salt. Whisk the mayonnaise and the remaining 2 tablespoons mustard in a small bowl; spread on the buns. Fill with the pulled pork and pickle slices. Serve with potato chips.
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