Cajun Stuffed Pork Roast Recipes

CAJUN ROASTED PORK LOIN

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Melt the butter in a small skillet over medium heat. Stir in the cayenne, oregano, pepper, thyme, mustard, and garlic. Cook for 1 minute. Use a paring knife to make several small incisions in the fat side of the meat. Stuff the slits with the spice mix, and rub the remaining mix over the surface of the meat. Sprinkle the roast with salt and pepper.
• Heat the olive oil in a roasting pan over medium heat. Put the roast in the pan, and surround with the carrots, red pepper, celery, and onion. Lightly salt and pepper the vegetables. Place roasting pan in preheated oven, and cook for 1 hour and 45 minutes. Increase the oven temperature to 425 degrees F, and cook for an additional 15 minutes to brown the meat. Cook until meat is 145 degrees F (63 degrees C). Remove roast from pan, and let stand 10 minutes before slicing.
• Place the roasting pan, with the pan juices, over medium heat. Whisk the flour into the hot drippings, and cook for 3 minutes. Pour in the chicken stock and cook, whisking occasionally, for 6 minutes. Strain sauce, and serve with the sliced pork roast.

ANDOUILLE-STUFFED PORK LOIN ROAST WITH PAN GRAVY

Steps:

• Place the roast onto a cutting board with the short side toward you and fat facing down. Using a sharp filet knife (with the blade horizontal to the board), butterfly the roast open about 1 inch from the bottom of the roast. Work carefully to not cut all the way through. Continue to slice horizontally, opening the roast up until you have a large, thin, flat piece of meat. Place the pork in large airtight freezer bag (or large plastic container with a lid).
• To prepare the brine, bring 6 cups water, the salt, sugar, peppercorns, garlic, thyme, bay leaves and onions to a simmer in a medium pot over medium heat. Stir until the sugar and salt have completely dissolved. Remove from the heat and cool by adding the ice cubes. Pour the brine into the freezer bag, submerging the roast completely, seal and set aside for 25 minutes.
• Preheat the oven to 375 degrees F.
• Remove the pork from the brine and pat dry with paper towels. Lay the sausages inside lengthwise. Pierce the casings with the tip of a sharp paring knife (this will ensure the flavor of the sausage goes into the pork as it cooks). Starting with the short side, roll up the roast tightly, jelly roll style. Secure the roast with tightly fitted kitchen twine at even intervals about 2 inches apart. Sprinkle with salt, pepper, the granulated garlic and paprika.
• Heat the oil in a large cast-iron pan over medium heat. Add the roast and sear fat-side down first, 3 to 4 minutes, and then on each of the three other sides. When turned to the final side, transfer the pan to the oven and bake until the internal temperature hits 145 degrees F on an instant-read thermometer, 45 to 55 minutes. Remove the roast from the oven; rest the pork on a platter while you make gravy from the pan drippings.
• Set the pan over medium-low heat. Add a little oil, if needed, and saute the onions, carrots and celery. Cook the vegetables until well caramelized, about 8 minutes. Then season with salt and pepper. Deglaze the pan with the vermouth and reduce until the liquid has almost completely reduced. Add the chicken stock and reduce again for another 5 minutes; this will ensure you have a nice, rich sauce. Taste and season with salt and pepper.
• Remove the pan from the heat and swirl in the butter to thicken the sauce. Finish with the lemon zest, a squeeze of lemon juice and serve the sauce over sliced andouille-stuffed pork loin.

CINDY'S COUNTRY STYLE CREOLE PORK ROAST

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Combine the onion, green pepper, celery and garlic in the container of a food processor or blender. Process until finely chopped. Stir in 1 tablespoon of the Creole seasoning.
• Cut about 8 slits across the roast about 1/2 inch deep. Pack the vegetable mixture into the slits. Rub the remaining tablespoon of Creole seasoning all over the roast. Coat the roast generously with bacon grease, and place in a roasting pan.
• Bake uncovered for 1 hour, until browned, then cover, and continue cooking for about 3 more hours, or until tender. After the roast is done, you can skim off some of the excess fat and thicken the drippings with a mixture of water and flour if you want your gravy thicker.

TRAEGER SMOKED STUFFED PORK TENDERLOIN

Steps:

• Preheat the Traeger or other smoker to 250°F.
• Butterfly the tenderloin by slicing it in half, lengthwise. Do not cut all the way through. Open it like a book and use a meat tenderizer/mallet to pound it flat to 1/4 inch thick.
• Mix the cream cheese, bacon, cheddar, mozzarella, and spinach in a bowl.
• Spread the cheese mixture on the tenderloin and roll it up jelly-roll fashion. Secure it with cooking twine. Cover the tenderloin with the cajun seasoning rub.
• Place the tenderloin on a baking pan or grill pan and put it in the pre-heated Traeger.
• Cook for approximately 45 minutes to 1 hour or until the internal temperature reaches 140°F - 143°F.
• Remove the tenderloin and cover it with a sheet of foil for 10 minutes to rest before you slice it.

STUFFED PORK ROAST

Steps:

• Preheat oven to 400 degrees F.
• Brown sausage in a saute pan. Add apples and shallots and cook 3 minutes. Transfer to a mixing bowl, add walnuts and parsley, and season, to taste, with salt and pepper. Let cool before stuffing.
• Split the pork roast horizontally, forming a pocket; do not cut all the way through. Season roast inside and out with salt and pepper. Pack stuffing in the center and tie roast with enough butcher's twine to hold it together.
• Heat oil in a large saute pan. Add roast and sear on all sides until well-browned. Transfer to a rack set in a roasting pan and roast until a thermometer inserted in the center registers 145 to 150 degrees F, about 1 hour to 1 hour and 15 minutes.
• Remove roast to a carving board, cover loosely with foil, and let rest 10 minutes before slicing. Slice roast into 12 pieces. Serve 2 slices per serving, garnished with parsley.

CAJUN PORK ROAST

Steps:

• Place roast in a shallow baking pan; cut 8-10 small slits in roast. Combine remaining ingredients; press into slits and over top of roast. , Bake, uncovered, at 350° for 45 minutes. Cover and bake 1-3/4 hours longer or until a thermometer reads 160°. Let stand for 10 minutes before slicing.

CAJUN STUFFED PORK ROAST

Steps:

• For stuffing, combine onion, green pepper, garlic, salt, red pepper and black pepper mix well.
• Cut 12 - 14 deep slits, 1 " wide, randomly around the pork roast.
• using your fingers, stuff the slits with some of the stuffing. Place roast, on a rack in a shallow roasting pan.
• Rub the remaining stuffing mixture over the roast and roast the pork, uncovered in a 325 oven for 2 -1/2 - 3 hours, or until meat thermometer registers 170 degrees.
• Let pork, stand 15 minutes before carving.

CAJUN-STYLE POT ROAST

Steps:

• Cut roast in half; sprinkle with Cajun seasoning. In a large skillet, brown roast in oil on all sides. Transfer to a 5-qt. slow cooker. Combine the tomatoes, red pepper, celery, onion, tapioca, garlic and salt; pour over roast. , Cover and cook on low for 6-8 hours or until meat is tender. Serve with rice. , Freeze option: Remove beef, vegetables and juices from slow cooker; cool slightly. Slice beef; transfer all to freezer containers. Freeze for up to 3 months. To use, thaw in the refrigerator overnight. Place in a Dutch oven; heat through. Thin with beef broth if necessary. Serve with rice.

CHEF PAUL'S PORK ROAST

Steps:

• Heat the butter and oil in a skillet over high heat.
• Add the onions.
• Cook, stirring frequently, until the onions are just beginning to brown on the edges, about 5 minutes.
• Add the celery and bell peppers.
• Cook, stirring frequently, until the celery and peppers are softened, about 2 minutes.
• Add the garlic and stir well.
• Add the seasoning and cook until it darkens slightly, about 2 minutes.
• Remove from heat and set aside to cool.
• Preheat the oven to 275°F.
• Place the roast in a baking pan, fat side up.
• Make several slits in the meat with a knife, to form pockets, being careful not to cut through to the bottom. If you make the slits lengthwise, every slice will have some of the stuffing in it.
• Stuff the pockets generously with some of the vegetable mixture.
• Spread the remaining vegetable mixture over the top of the roast and rub a little on the sides.
• Roast uncovered at 275°F until meat is tender, about 4 hours.