Spicy Cajun Pork LoinSubmitted by: HELANAB86
IntroductionThis recipe is an adaptation of Paul Purdhomme's Cajun Roasted Pork Loin that has been adjusted and improved upon by Rhett's mother and grandmother for the past 20 or so years. For the original Purdhomme recipe. See original post here: http://www.clearlydeliciousfoo
gue-spicy-cajun-pork-loin This recipe is an adaptation of Paul Purdhomme's Cajun Roasted Pork Loin that has been adjusted and improved upon by Rhett's mother and grandmother for the past 20 or so years. For the original Purdhomme recipe. See original post here: http://www.clearlydeliciousfoo
*2 teaspoons black pepper
*1 teaspoon sweet paprika
*1/4 teaspoon dry mustard
*1 teaspoon white pepper (can substitute black pepper if you don't have white)
*1 teaspoon dried thyme
*1 1/2 teaspoon salt
*1 teaspoon cayenne pepper
*1 tablespoon garlic, minced or pressed
*3 tablespoons butter
*3 tablespoons cooking oil (vegetable or corn)
*1 cup onions, finely chopped
*1/2 cup bell peppers, chopped
*1/2 cup celery, chopped
*4 pound pork loin roast
COOK'S NOTE: for a guide on cooking times when roasting pork, see this chart here. Note that this chart calls for an internal temperature of "145F," but I've suggested an internal temperature of "170F" for level of done-ness and personal preference.
2.) In a non-stick pan, add butter and cooking oil and melt down over medium heat. Add seasoned holy trinity to oil and sauté for 5-10 minutes on low heat or until onions are translucent.
3.) Meanwhile, place pork loin in an oversized baking dish and make four incisions of 1 1/2 to 2-inches long across the top. Incisions should run about 1-inch deep.
4.) When seasoning mix is done cooking, stuff heaping tablespoons into the incisions and spread the rest over the top.Bake pork loin uncovered for 1 1/2-2 hours or until meat thermometer reads "170F." Remove from oven, cool, and serve in length-wise cuts with juices from the pan as a sauce. Makes 8-12 servings.
Serving Size: 8 (8-ounce) or 12 (5.5 ounce) servings
Number of Servings: 12
Recipe submitted by SparkPeople user HELANAB86.