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Cajun Pork Roast

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  Low calorie margarine 2 Tablespoon (1 Tub)
  Vegetable oil 1 Tablespoon
  Chopped onion 1⁄4 Cup (4 tbs)
  Chopped celery 1⁄4 Cup (4 tbs)
  Chopped green bell pepper 1⁄4 Cup (4 tbs)
  Garlic 3 Clove (15 gm), minced
  Freshly ground black pepper 1⁄2 Teaspoon
  Pepper white 1⁄4 Teaspoon
  Ground red pepper 1⁄4 Teaspoon
  Paprika 1⁄4 Teaspoon
  Dried thyme 1⁄4 Teaspoon
  Dry mustard 1⁄8 Teaspoon
  Boneless pork loin 23 Ounce (1 Pound, 7 Ounces)

1. Preheat oven to 275°F.
2. In medium nonstick skillet, heat margarine and oil; add onion, celery, bell pepper, and garlic; cook over medium heat until softened, about 2 minutes. Stir in seasonings; set aside to cool.
3. Using sharp paring knife, make four 1-inch slits about 1 1/2 inches deep into pork; spoon 1 tablespoon vegetable mixture into each slit.
4. Place pork on rack in roasting pan; spoon remaining vegetable mixture over pork. Roast 1 hour. Raise oven temperature
to 475°F; cook until pork is well browned and meat thermometer inserted in center reaches 160°F, about 10 minutes. Let stand 15 minutes before carving.

Recipe Summary

Main Dish

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