Post by April B. on Feb 26, 2003 9:09:40 GMT -6
Cajun Roast
1-4 lb. Pork Loin Roast
1 Pound Smoked Sausage
1 Small Onion, chopped fine
1 Small Green Bell pepper, chopped fine
½ tsp. Salt
1 green onion with top, chopped fine
Garlic powder
Parsley Flakes
Black Pepper
½ Cup Cold Water
2 - 3 tablespoons Cornstarch
½ Teaspoon Kitchen Bouquet
Mix Garlic,1 green onion with top and Black Pepper to make Seasoning mix.
Add salt to mix.
Cut the whole loin into smaller roasts, about 6" long, cut a hole through the center of each roast, along the center axis of the roasts and insert the sausage.
If the cross-section of the roast is big enough, cut two parallel holes.
Open the holes to the size of the smoked sauce and pour about 1 T. of Seasoning into the long holes and push something through the roasts to distribute the seasoning.
Slide the smoked sausage through the longitudinal holds in the roasts until about 1" of sausage protrudes from each end.
Dust inside and outside with seasonings and salt.
Allow to sit and marinate at room temperature for 30 min.
Place the roasts on a rack, inside a covered roaster, pour the cut up onion and bell pepper into bottom of roasted and place, uncovered in a 425 F. oven for approximately 30 min. or until seared lightly on the outside.
Cover roaster and continue to cook with a meat thermometer until done inside, about 160-165 F. on meat thermometer.
Remove roasts, trim end faces of excess sausage and chop fine.
Add cornstarch dissolved in cold water, soy sauce and thicken sauce over Med. heat.
Serve sauce with meat.
1-4 lb. Pork Loin Roast
1 Pound Smoked Sausage
1 Small Onion, chopped fine
1 Small Green Bell pepper, chopped fine
½ tsp. Salt
1 green onion with top, chopped fine
Garlic powder
Parsley Flakes
Black Pepper
½ Cup Cold Water
2 - 3 tablespoons Cornstarch
½ Teaspoon Kitchen Bouquet
Mix Garlic,1 green onion with top and Black Pepper to make Seasoning mix.
Add salt to mix.
Cut the whole loin into smaller roasts, about 6" long, cut a hole through the center of each roast, along the center axis of the roasts and insert the sausage.
If the cross-section of the roast is big enough, cut two parallel holes.
Open the holes to the size of the smoked sauce and pour about 1 T. of Seasoning into the long holes and push something through the roasts to distribute the seasoning.
Slide the smoked sausage through the longitudinal holds in the roasts until about 1" of sausage protrudes from each end.
Dust inside and outside with seasonings and salt.
Allow to sit and marinate at room temperature for 30 min.
Place the roasts on a rack, inside a covered roaster, pour the cut up onion and bell pepper into bottom of roasted and place, uncovered in a 425 F. oven for approximately 30 min. or until seared lightly on the outside.
Cover roaster and continue to cook with a meat thermometer until done inside, about 160-165 F. on meat thermometer.
Remove roasts, trim end faces of excess sausage and chop fine.
Add cornstarch dissolved in cold water, soy sauce and thicken sauce over Med. heat.
Serve sauce with meat.
