Creoleporkroast Recipes

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CREOLE PORK ROAST



Creole Pork Roast image

I got the idea for this recipe off of Tony Chachere's website.Thanks to my holiday swap partner, Susie in Texas, who sent me crerole spices. I altered to origional recipe and this is what I came up with.

Provided by Winnipeg Mel

Categories     Pork

Time 12m

Yield 4-5 serving(s)

Number Of Ingredients 5

2 lbs pork roast
tony chachere creole seasoning
1 bell pepper (any color is fine)
1 clove garlic
1 onion

Steps:

  • Make slits in the top of the roast.
  • Add 1 tbsp creole seasoning to the vegetable mixture and stuff into slits.
  • Rub seasoning over the outside of the roast.
  • Place on roaster uncovered at 350F until roast is browned.
  • Reduce heat to 300F cover and continue to cook for 1 1/2 to 2 hours.

Nutrition Facts : Calories 336.1, Fat 11.5, SaturatedFat 4, Cholesterol 142.9, Sodium 151.5, Carbohydrate 4.4, Fiber 0.9, Sugar 1.9, Protein 50.5

CREOLE PORK TENDERLOIN WITH VEGETABLES



Creole Pork Tenderloin with Vegetables image

Fresh summer vegetables are paired with lean pork and tasty Greek olives for a healthy and quick dinner that's great for family or friends. -Judy Armstrong, Prairieville, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 12

3-1/2 teaspoons reduced-sodium Creole seasoning, divided
2 pork tenderloins (1 pound each)
2 tablespoons canola oil
2 medium fennel bulbs, trimmed and cut into 1-inch wedges
1 medium eggplant, cut into 1-inch cubes
2 medium yellow summer squash, halved and cut into 1/2-inch slices
1 large sweet red pepper, cut into 1-inch pieces
2 shallots, thinly sliced
1/2 cup pitted Greek olives, coarsely chopped
3 garlic cloves, minced
1/2 cup vegetable broth
4 teaspoons minced fresh thyme or 1-1/4 teaspoons dried thyme

Steps:

  • Preheat oven to 350°. Sprinkle 3 teaspoons Creole seasoning over tenderloins. In a 6-qt. stockpot, heat oil over medium-high heat. Brown tenderloins on all sides. Transfer to a roasting pan., Add fennel, eggplant, squash, pepper and shallots to stockpot; cook and stir over medium heat 3-4 minutes or until lightly browned. Add olives and garlic; cook and stir 1 minute longer. Stir in broth, thyme and remaining Creole seasoning; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until fennel is crisp-tender. Spoon vegetables and liquid around pork., Bake, uncovered, 20-25 minutes or until vegetables are tender and a thermometer inserted in pork reads 145°. Let stand 5 minutes before serving. Cut pork into slices; serve with vegetables.

Nutrition Facts : Calories 247 calories, Fat 10g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 575mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 5g fiber), Protein 25g protein. Diabetic Exchanges

CROCK POT CREOLE PORK ROAST



Crock Pot Creole Pork Roast image

From Sunset Crockery Cookbook. The intro says, "There's plenty of sauce to go with this colorful braised roast. Serve the sliced meat and spicy gravy over rice - preferably the fragrant, Louisiana-grown 'popcorn' variety." I served this with recipe #411958 since I don't mind mixing cultural experiences a little! Nutrition info per serving: 198 calories (32% from fat), 39 g protein, 5 g carbohydrates, 9 g total fat (3 g saturated), 107 mg cholesterol, 184 mg sodium.

Provided by mersaydees

Categories     Pork

Time 8h45m

Yield 10-12 serving(s)

Number Of Ingredients 12

4 -4 1/2 lbs pork loin roast, trimmed of fat (reserve trimmings)
1 medium onion, thinly sliced
3 garlic cloves, minced (or pressed)
1 medium green bell pepper, chopped
1 bay leaf
1/2 teaspoon black pepper
1/2 teaspoon thyme
1/4 teaspoon cayenne (or more to your taste)
1 (14 1/2 ounce) can crushed tomatoes
2 tablespoons cornstarch
2 tablespoons water
4 tablespoons fresh parsley, chopped

Steps:

  • Place a wide nonstick frying pan over medium-high heat and add the pork fat trimmings. Add pork roast and brown well on all sides. Remove to a plate and set aside. Add onion to hot pan and sauté until translucent, about 2-3 minutes depending on thickness of slices.
  • 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 ½ to 8 hours).
  • Carefully remove pork to a warm platter and keep warm. In small bowl, dissolve cornstarch in water. Skim and discard fat from cooking liquid, then blend in the 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 separately.

Nutrition Facts : Calories 407.9, Fat 17.7, SaturatedFat 6.4, Cholesterol 147.1, Sodium 161.7, Carbohydrate 6.5, Fiber 1.3, Sugar 0.8, Protein 53

CROWN ROAST OF PORK WITH DIRTY RICE STUFFING AND CREOLE MUSTARD SAUCE



Crown Roast of Pork with Dirty Rice Stuffing and Creole Mustard Sauce image

Categories     Milk/Cream     Mustard     Pork     Roast     White Wine     Gourmet

Yield Serves 6

Number Of Ingredients 10

2 teaspoons dried thyme
2 teaspoons salt
1 tablespoons vegetable oil
a 12-rib crown roast of fresh pork (about 6 3/4 pounds)
dirty rice stuffing
1/4 cup dry white wine
1/4 cup heavy cream
1/3 cup Creole mustard (available at many specialty foods shops)
flat-leafed parsley sprigs for garnish
cherry tomatoes for garnish

Steps:

  • In a small bowl combine well the thyme, the salt, pepper to taste, and the oil and rub the mixture all over the pork, patted dry. Arrange the pork on an oiled round of heavy-duty foil slightly larger than the bottom of the pork in the middle of a lightly oiled shallow roasting pan and fill the center of the crown with some of the stuffing, mounding it. Roast the stuffed pork, the stuffing covered with another oiled round of foil, in a preheated 450°F. oven for 20 minutes, reduce the heat to 325°F., and roast the stuffed pork for 2 1/4 hours more, or until a meat thermometer registers 160°F., or for 2 1/2 hours more, or until a meat thermometer registers 170°F., for well-done meat. In a 2-quart shallow baking dish bake the remaining stuffing in the 325°F. oven during the last 30 minutes of the pork'1s roasting time. Transfer the pork to a platter and let it stand for 15 minutes.
  • While the pork is standing add the wine to the roasting pan, deglaze the pan over moderately high heat, scraping up the brown bits, and strain the mixture through a fine sieve into a small saucepan. Add 1/2 cup water and boil the mixture until it is reduced to about 2/3 cup. Add the cream, boil the mixture, stirring, until it is reduced to about 3/4 cup, and whisk in the mustard and salt and pepper to taste. Discard the foil from the stuffing, arrange the parsley and the tomatoes decoratively around the pork, and serve the pork with the mustard sauce and the remaining stuffing.

CREOLE PORK ROAST



Creole Pork Roast image

This roast is so good! Even if you don't like pork, you will LOVE this roast! You can make it in the oven or in the crock pot... Whatever suits your fancy!

Provided by Brandy Harrison-Hildreth

Categories     Roasts

Time 4h30m

Number Of Ingredients 6

1 onion, chopped finely
1 green pepper, chopped finely
2 celery stalks, chopped finely
3 clove minced garlic
5 lb boneless pork roast
1/3 c bacon grease

Steps:

  • 1. Preheat oven to 350 degrees. Combine the onion, green pepper, garlic and celery in food processor or blender. Process until finely chopped. Stir in some creole seasoning.
  • 2. Cut slits across the roast about 1/2 inch deep. Pack the vegetable mixture into the slits. Coat the roast generously with the bacon gease. Rub the creole seasoning all over the outside of the roast.
  • 3. Brown all sides of the roast on the top of the stove. Just enough on each side to slightly color it. Then place the roast in a roasting pan and cook uncover for an hour. Cover with foil and continue cooking for about 3 more hours.
  • 4. After the roast is done, you can skim off some of the excess fat and thicken the drippings with a mixture of chicken broth and flour if you want to make a thickened gravy.
  • 5. Serve with rice or potatoes and smother with the delicious gravy.

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