[X]

Home > Recipes > Grandma Edna's Cajun Pork

Grandma Edna's Cajun Pork Recipe

Grandma Edna's Cajun Pork Recipe photo by Taste of Home

Read reviews (5)

Rate recipe

My grandma Edna Mills used to make this every year as part of our Christmas dinner. She's been gone for a few years, but we still carry on the delicious tradition of Grandma's Cajun pork. —Tonya Cline, Greenville, Ohio

This recipe is:

Diabetic Friendly

[X]

Rate Grandma Edna's Cajun Pork Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Grandma Edna's Cajun Pork Recipe

Prep: 35 min. Cook: 6 hours + standing

Yield: 12 Servings

35 360 395

Ingredients

1 small onion
1 celery rib
1 small green pepper
3 tablespoons butter
3 garlic cloves, minced
2 teaspoons dried thyme
1 teaspoon paprika
1/2 teaspoon each salt, white pepper and pepper
1/2 teaspoon ground mustard
1/2 teaspoon hot pepper sauce
1 boneless whole pork loin roast (4 pounds)
2 tablespoons cornstarch
2 tablespoons cold water

Directions

Finely chop vegetables. In a large skillet, saute vegetables in butter until tender. Add garlic; cook 1 minute longer. Stir in seasonings and pepper sauce.
Cut roast in half. Cut several slits in roast to within 1/2 in. of bottom. Place in a 4-qt. slow cooker. Spoon onion mixture between slits and over the top of meat. Cover and cook on low for 6-8 hours or until pork is tender.
Transfer roast to a serving platter; keep warm. Let stand for 10 minutes before slicing. Pour cooking juices into a small saucepan. Combine cornstarch and water until smooth; stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast. Yield: 12 servings (2-1/4 cups sauce).

Nutritional Facts 4 ounces cooked pork with 3 tablespoons gravy equals 225 calories, 10 g fat (4 g saturated fat), 83 mg cholesterol, 167 mg sodium, 3 g carbohydrate, 1 g fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 1/2 fat.

Originally published as Grandma Edna's Cajun Pork in Taste of Home December/January 2011, p57

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Grandma Edna's Cajun Pork

Grandma Edna's Cajun Pork

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-5) of 5 reviews

Sort Reviews:

Reviewed on Apr. 17, 2012 by shannonlady

I have made this recipe several times and truly like it but I do agree on the thyme. Two tsps is way too overpowering...I just sprinkle a little bit of thyme...

Reviewed on Feb. 19, 2012 by blhenn

I thought it was good. I followed what other reviewers said and I added a bit of liquid....I added 1/4 cup of liquid and 2/3 of the way threw cooking I had to extract liquid out because the roast was practically floating in liquid. I extraced 2.5 cups of liquid and I still had plenty of liquid left to make the gravy. It did not effect the cooking or flavor one bit! YUM. My husband loved it and ate about 2 LBS of the 4.5 LB roast I made and our 3 year old had his entire plate finished before we even sat down to eat. *update* I turned this roast's leftovers into an asian pork noodle soup (recipe in my taste of home cook book) a few days later and it was still great!

Reviewed on Apr. 16, 2011 by jane marcum

We really liked the 'cajun' flavor of this roast. The onion, celery and pepper really added a nice touch to it. Much better than a plain pork roast! The first time I made this it was moist, but the 2nd time a little drier. I think adding a little broth or water might help. I use the leftover in bean soup and it is really good!

Reviewed on Jan. 09, 2011 by dkaren

I personally thought that 2 tsp thyme was a bit much, so I cut it back to only 1tsp & the thyme was still way too overpowering. My husband & children did not even finish their portion (I did only because I did not want to waste it). I will not be using this recipe again.

Reviewed on Jan. 06, 2011 by rfyoung

I'm wondering if some water is missing from the recipe? Mine got a little too brown on the bottom while in the slow cooker and I added water to the juices at the end to make 2 1/4 cups of gravy as the recipe mentioned. Nice spicy flavor, though!