Print Options

Back to Grandma Edna's Cajun Pork >

Include these items:

Select reviews >

Taste of Home Logo

Grandma Edna's Cajun Pork

 Grandma Edna's Cajun Pork
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
12 ServingsPrep: 35 min. Cook: 6 hours

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 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 several slits in roast to within 1/2 in. of bottom. Place in a
  • 5-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. Pour cooking juices
  • into a small saucepan. Combine cornstarch and water until smooth;

2 of 2

Grandma Edna's Cajun Pork (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.