Creole Pork Roast Recipe
Summary
Preparation Time5 MinCooking Time8 Hr 10 Min
Ready In8 Hr 15 MinDifficulty LevelEasy
Health IndexAverageServings8
Interest GroupGourmet
Ingredients
| 1 pork loin roast (4 to 4 1/2 lbs.), trimmed of fat (reserve trimmings) | ||
| 1 medium-size onion, thinly sliced | ||
| Garlic | 3 Clove (5gm), pressed | |
| 1 medium-size green bell pepper, seeded and chopped | ||
| Bay leaf | 1 | |
| 1/2 teaspoon each black pepper and dry thyme | ||
| Red cayenne pepper | 1/4 Teaspoon | |
| Tomatoes | 1 Can (10oz), crushed | |
| 2 tablespoons cornstarch blended with 2 tablespoons cold water | ||
| Salt | To Taste | |
| Chopped parsley | ||
Directions
Heat pork fat trimmings in a wide nonstick frying pan over medium-high heat; add pork roast and brown well on all sides.
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 1/2 to 8 hours).
Carefully lift pork to a warm platter and keep warm.
Skim and discard fat from cooking liquid, then blend in 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 in a bowl or pitcher to add to taste.
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 1/2 to 8 hours).
Carefully lift pork to a warm platter and keep warm.
Skim and discard fat from cooking liquid, then blend in 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 in a bowl or pitcher to add to taste.
Chef
