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Creole Pork Roast

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Ingredients
  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
  Salt To Taste
  Chopped parsley 1 Tablespoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Pork
Interest: 
Gourmet
Preparation Time: 
5 Minutes
Cook Time: 
490 Minutes
Ready In: 
0 Minutes
Servings: 
8

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