Cajun Pork Roast
|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|
|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.