Roasted Pork Roast from Paul Prudhomme
I've made this many times. I usually increase the peppers in the
seasoning mix to make it extra spicy. It is very tasty.
Recipe By: Paul Prudhomme
2 teaspoons black pepper
1 1/2 teaspoons salt
1 teaspoon white pepper
1 teaspoon cayenne
1 teaspoon paprika -- sweet
1 teaspoon thyme
1/2 teaspoon dry mustard
3 tablespoons butter -- unsalted
1 tablespoon chicken fat (preferred) -- or vegetable oil
1/2 cup onion -- finely chopped
1/2 cup celery -- finely chopped
1/2 cup green bell pepper -- finely chopped
1 tablespoon garlic -- minced
4 pounds boneless pork loin roast
Thoroughly combine the seasoning mix ingredients. Place all the
ingredients except the roast in a large skillet. Saute about 4 minutes
over high heat, stirring occasionally. Cool. Meanwhile, place the roast
in a baking pan, fat side up. Make several deep slits in the meat with a
knife, to form pockets, being careful not to cut through to the bottom.
Stuff the pockets with some of the vegetable mixture, then thoroughly rub
vegetable mixture over the entire roast by hand. If any of the mixture is
left, spread it evenly over the top and little on the sides of the roast.
Bake uncovered at 275F for 3 hours, then at 425F until dark brown on top
and meat is white in the center, 10 to 15 minutes more.
This dish will knock your socks off. It's wonderful with Oyster Dressing
and leftovers make terrific sandwiches.
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