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Creole Pork Roast

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  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

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: 
Main Dish
Slow Cooked
Preparation Time: 
5 Minutes
Cook Time: 
490 Minutes
Ready In: 
495 Minutes

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 540 Calories from Fat 205

% Daily Value*

Total Fat 23 g35%

Saturated Fat 7.3 g36.5%

Trans Fat 0.2 g

Cholesterol 204.1 mg68%

Sodium 237.4 mg9.9%

Total Carbohydrates 12 g3.9%

Dietary Fiber 2.1 g8.4%

Sugars 1.6 g

Protein 69 g138.1%

Vitamin A 12.4% Vitamin C 41.8%

Calcium 5.8% Iron 17.3%

*Based on a 2000 Calorie diet

Creole Pork Roast Recipe