Cajun Pork Roast
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This recipe originates from Paul Prudhomme, who claims it to be his favorite family dish and loves to eat it with homemade oyster dressing. We think it's absolutely phenomenal, but the recipe below has reduced the three types of pepper (white, black, and cayenne) to correspond to a somewhat less spicy version. Additionally, I serve it in a pork au jus (pan juices), or make the pan juices into a gravy to serve on top of homemade mashed potatoes.
If serving the roast au jus, you might try eating it with assorted oven-roasted vegetables (potatoes, carrots, turnips, sweet potatoes, Brussels sprouts, or whatever else you like). Feel free to double the black, white, and red peppers to really spice up the taste buds.
INGREDIENTS
SEASONING MIX
1 teaspoon black pepper
1-1/2 teaspoons salt
1/2 teaspoon ground white pepper
1/2 teaspoon cayenne red pepper
1 teaspoon sweet paprika
1 teaspoon dried thyme
1/2 teaspoon dry mustardROAST
3 tablespoons butter
1 tablespoon pork lard or rendered chicken fat (preferred), or substitute vegetable oil
1-1/2 cups chopped onions
1 cup chopped celery
1/2 cup chopped bell pepper
1 tablespoon minced fresh garlic
4 pound boneless pork loin
3 cup homemade pork stock (made from roasted neck bones), or substitute good chicken
stock (if you absolutely have no stock, use water, but the flavor will not be as intense)
Salt and pepper, to tasteCombine all ingredients for seasoning mix. In a large sauté pan, heat butter and lard until hot. Over a medium high heat, add the vegetables (onions, celery, bell pepper, and garlic). Sauté for about 5 minutes. Set aside and let cool completely.
To prepare roast, first preheat oven to 275 degrees. If roast is tied together with string, clip it and spread out the individual pieces. Slather cooled vegetable mixture all over the pork and place into a roasting pan. Try to pack the vegetable mixture onto the meat without a great amount falling off into the pan. Roast in the oven for 3 hours. Remove from oven. Place the pork pieces on a plate or carving board to sit for 20 minutes.
When ready to prepare au jus, place the roasting pan on top of the stove over a burner on high heat. Add the stock and deglaze the pan. When meat juices and caramelized vegetables have been incorporated into the au jus, strain. You may carve the pork roast and serve in the au jus. Or, use the au jus to make gravy. A simple way is to mix together oil and flour (equal parts) to a paste. Add this mixture gradually, whisking over medium high heat until the desired thickness is reached. You may also make a roux and then add this to the au jus in order to thicken to a gravy.