Cajun Roasted Pork Loin
|Celery stalk||1⁄2 , sliced into 1/2 inch pieces|
|Cayenne pepper||1⁄4 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
|Dried thyme||1⁄4 Teaspoon|
|Ground mustard||1⁄4 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Pork loin roast||2 Pound|
|Olive oil||1 1⁄2 Teaspoon|
|Carrot||1 , diced|
|Red bell pepper||1 , diced|
|Stalk celery||1⁄2 , sliced into 0.5 in pieces|
|Onion||1 Medium, diced|
|All purpose flour||2 Tablespoon|
|Chicken broth||1⁄4 Cup (4 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
Preheat oven to 300F degrees.
Melt the butter in a small saucepan 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 roast. Stuff the slits with the spice mix and rub the remaining mix over the the roast. Sprinkle the roast with salt and pepper.
With the olive oil in the bottom of a roasting pan, put the roast in the pan fat side up. Surround the roast with the carrots, red pepper, celery and onion. Lightly salt and pepper the vegetables.
Place the roast in preheated oven and cook for 1 hour and 45 minutes. Increase the temperature to 425F degrees and cook for an additional 15 minutes to brown the roast. Remove roast from pan and let stand 10 minutes before slicing.
Remove the vegetables from the roasting pan and discard. 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 5 minutes. Add the heavy cream and stir constantly until heated and thickens.
Serve the gravy over the Real Texas Cajun Roasted Pork Loin Roast.
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