Creole Pork Roast
|Pork loin roast||4 1⁄2 Pound, trimmed of fat, reserve trimmings|
|Onion||1 Medium, thinly sliced|
|Garlic||3 Clove (15 gm), minced / pressed|
|Green bell pepper||1 Medium, seeded and chopped|
|Dried bay leaves||1|
|Black pepper||1⁄2 Teaspoon|
|Dry thyme||1⁄2 Teaspoon|
|Ground red cayenne pepper||1⁄4 Teaspoon|
|Canned crushed tomatoes||14 1⁄2 Ounce (1 Can)|
|Cornstarch||2 Tablespoon, blended with 2 tablespoons cold water|
|Cold water||2 Tablespoon|
|Chopped parsley||1 Tablespoon|
Heat pork fat trimmings in a wide nonstick frying pan over medium-high heat; add pork roast and brown well on all sides.
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 1/2 to 8 hours).
Carefully lift pork to a warm platter and keep warm.
Skim and discard fat from cooking liquid, then blend in 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 in a bowl or pitcher to add to taste.