Show Subscription Form




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

Grandma Edna's Cajun Pork Recipe

Read Reviews (6)
3.57 6
Publisher Photo
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
TOTAL TIME: Prep: 35 min. Cook: 6 hours + standing
MAKES:12 servings
TOTAL TIME: Prep: 35 min. Cook: 6 hours + standing
MAKES: 12 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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).
Originally published as Grandma Edna's Cajun Pork in Taste of Home December/January 2011, p57

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.

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

Reviews for Grandma Edna's Cajun Pork(6)

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (5)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jul. 12, 2013

My son loved it, but that was extremely too much thyme for me...like others, I used just 1 teaspoon and it was still overpowering. Will make it again but with 1/2 to 3/4 teaspoon thyme!

MY REVIEW
Reviewed Apr. 17, 2012

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...

MY REVIEW
Reviewed Feb. 19, 2012

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!

MY REVIEW
Reviewed Apr. 16, 2011

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!

MY REVIEW
Reviewed Jan. 9, 2011

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.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT