PORK ROAST WITH MUSTARD RUB
This succulent pork roast is flavored with a tasty mustard rub. The seasonings include Creole seasoning, dried herbs, and garlic powder.
Provided by Diana Rattray
Categories Dinner Entree Main Course
Time 2h25m
Yield 6
Number Of Ingredients 8
Steps:
- Line a 13x9-inch baking pan with foil. Heat oven to 325 F.
- In a small bowl, combine the mustard, Creole seasoning, thyme, rosemary, garlic powder, and olive oil.
- Pat the pork loin with paper towels to dry; trim and discard excess fat.
- Sprinkle the roast with salt and pepper. Rub the mustard mixture all over the roast. Place the pork, fat side up, in the prepared baking pan. Insert a meat thermometer in the center of the meat, not touching fat or bone. Alternatively, check the temperature of the pork occasionally with an instant-read thermometer.
- Bake for 2 to 2 1/2 hours, or until the pork registers at least 145 F to 150 F on a food thermometer.
- Tent the pork loin roast loosely with foil and let it stand at room temperature for 15 minutes before carving.
- Serve the pork roast with boiled, mashed, or baked potatoes, roasted Brussels sprouts , cream-style corn , or steamed broccoli, and a side salad or coleslaw. *A pork loin may be called center-cut pork loin or pork center rib roast. A pork sirloin roast may be called pork loin end roast. The sirloin includes parts of the hip bone and backbone, so it might be more difficult to carve. If a boneless roast is used, allow about 20 to 25 minutes per pound.
Nutrition Facts : Calories 499 kcal, Carbohydrate 1 g, Cholesterol 160 mg, Fiber 0 g, Protein 55 g, SaturatedFat 10 g, Sodium 606 mg, Fat 29 g, ServingSize Serves 6, UnsaturatedFat 16 g
CROCK POT CREOLE PORK ROAST
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
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
CREOLE PORK ROAST
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
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-STYLE PORK ROAST
We're quite active in our church and find ourselves inviting friends and neighbors over to share supper with us. This slightly spicy pork roast appeals to all palates.
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- Combine all of the seasonings; set aside 1/2 teaspoon. In a saucepan over low heat, saute green pepper, onion and remaining seasoning mixture in butter until vegetables are tender. Stir in mushrooms and half the tomato paste. Spread mixture over the roast; place in shallow baking pan. , Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 160°-170°. Place roast on a serving platter; keep warm. , Transfer all but 2 tablespoons drippings to a measuring cup. Add enough water to measure 1-1/2 cups; set aside. Stir flour into drippings in pan. Gradually blend the 1-1/2 cups of liquid into flour mixture, stirring until smooth. Add reserved seasoning mixture and remaining tomato paste. Bring to a boil over medium heat; boil for 2 minutes, stirring constantly. Serve with the roast.
Nutrition Facts :
ROASTED PORK BUTT
Steps:
- Preheat the oven to 400 degrees F. Season all sides of the pork with salt and pepper. Combine the Creole seasoning and olive oil in a small bowl to make a paste. Rub the paste all over the pork. Place the pork, fat side up on a rack in a roasting pan. Roast the pork for 30 minutes. Reduce the heat to 250 degrees F and continue to cook for 6 1/2 hours. Remove from the oven and cool completely. Remove the meat from the pan and using two forks, shred all of the meat.
CREOLE PORK TENDERLOIN WITH VEGETABLES
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
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
DAN'S FALLIN' APART PORK POT ROAST WITH CRACKED PEPPER GRAVY
Savory pork roast, first seared in roasted shallots and garlic, then roasted with veggies until it falls apart. Finish it off by serving it with some cracked pepper gravy. For additional flavor, add sauteed portobello or cremini mushrooms and sauteed chopped scallions.
Provided by dsowonikjr
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 4h25m
Yield 7
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a mortar, smash together 1/4 cup of garlic powder, 1/4 cup of onion powder, the crushed red pepper flakes, and 1 tablespoon of cracked black pepper until the mixture forms a fine powder. Place the spice mix into a large shallow bowl.
- Inject the pork roast all over with the Creole marinade; blot moisture from the outside of the roast. Rub the spice mix all over the pork roast to thoroughly coat. Melt the butter in a large skillet over medium heat, then cook and stir the shallots and elephant garlic until the garlic becomes lightly golden brown. Sear the coated pork roast in the hot butter on all sides until the spice coating is golden brown, 1 to 2 minutes per side. Place the roast into a roasting pan or Dutch oven with the fat side up; scrape up the butter, cooked shallots and garlic, and sprinkle around the roast. Arrange the sweet onions, red potatoes, carrots, and celery pieces around the roast. Mix 1 cup of water with the remaining spice rub, and pour evenly over roast.
- Cover the roasting pan with a lid, and cook in the preheated oven until the meat is very tender, 3 3/4 to 4 hours.
- Remove the roast and set aside on a serving platter; surround the meat with the cooked vegetables. Whisk 1 tablespoon of cracked black pepper, 2 tablespoons of garlic powder, 1 tablespoon of onion powder, and the brown gravy mix together with 2 cups of water in a bowl, and whisk the mixture into the liquid left in the roasting pan. Place the pan over medium heat, and cook, whisking constantly, until the gravy has come to a boil and has thickened, about 5 minutes. Serve alongside the roast and vegetables.
Nutrition Facts : Calories 512.8 calories, Carbohydrate 35.1 g, Cholesterol 106.9 mg, Fat 29.2 g, Fiber 5.3 g, Protein 28.5 g, SaturatedFat 12.3 g, Sodium 2025.2 mg, Sugar 8.5 g
CAJUN ROASTED PORK LOIN
This wonderful roast creates an incredible sauce for drizzling over the meat. If you like it spicier add more cayenne.
Provided by Patti Terranova
Categories Meat and Poultry Recipes Pork
Time 2h25m
Yield 8
Number Of Ingredients 16
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.
Nutrition Facts : Calories 409.2 calories, Carbohydrate 7.4 g, Cholesterol 118.1 mg, Fat 24.5 g, Fiber 1.5 g, Protein 37.5 g, SaturatedFat 9.3 g, Sodium 177.9 mg, Sugar 2.4 g
CROWN ROAST OF PORK WITH DIRTY RICE STUFFING AND CREOLE MUSTARD SAUCE
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.
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