Friday, February 6, 2009


This is one of our favorite pork recipes. Even though there's a lot of pepper in it, you don't burn your mouth. It's a perfect amount to give a normally dull meat into a work of art! It makes you feel like you're back in New Orleans having a nice dinner listening to a jazz band!
We've been making this recipe for probably 20 years! When we don't have all of the ingredients, we tweak it a little and use what we think we can switch with.

servings 6

Seasoning mix:
-2 ts. black pepper
-1 1/2 ts salt
-1 ts white pepper
-1 ts ground red pepper (preferably cayanne)
-1 ts sweet paprika
-1 ts dried thyme leaves
-1/2 ts dry mustard

3 TBSP unsalted butter
1 TBSP chicken fat (preferred) or vegetable oil
1/2 cup finely chopped onions
1/2 cup finely chopped celery
1/2 cup finely chopped green bell peppers (we used red peppers)
1 TBSP minced garlic
1 (4 lb) boneless pork loin roast (tenderloin)

Thoroughly combine the seasoning mix ingredients. Place all ingredients EXCEPT the roast into 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 the bottom. Stuff the pockets with some of the vegetable mixture, then thoroughly rub the mixture over the entire roast by hand (sides and top). Bake uncovered at 275 for 3 hours, then 425 until dark brown on top and meat is white in the center, 10-15 minutes more.
** A side note... We cooked ours on 275 for about 1 1/2 hours then 325 for about 35 minutes. It was cooked perfectly and was also browned on top so I skipped the 425 cooking.
We served it with roasted potatoes and roasted brussel sprouts which we lOVE. That recipe follows.
This is a picture of our leftovers!

Roasted Brussels Sprouts

1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 400 degrees F (205 degrees C).
Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.

1 comment:

dg said...

A few years ago my mom sent me a list of her favorite recipes. Many were from this book, which I remember from childhood. I bought it on ebay for $2 in great condition! Thanks for bringing one of the recipes to my attention.