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Creole Pork Roast
1/4 cup red pepper
3 tablespoons salt
1 tablespoon chile powder
1 tablespoon paprika
1 tablespoon coriander
1 tablespoon pepper
2 teaspoons ground cloves
1 1/2 teaspoons garlic powder
1 tablespoon butter
1/4 cup chopped green bell pepper
1/4 cup chopped onion
3 1/2 teaspoons Creole Seasoning
1 can mushroom pieces, drained
1/2 cup tomato paste
1 (4 to 5 pound) boneless pork roast (string removed)
2 tablespoons flour
In saucepan, melt butter. Add green pepper, onion and 2 teaspoons Creole Seasoning. Cook until tender; drain.
Stir in mushrooms; blend in 1/4 cup tomato paste.
Unroll roast. Spread vegetable mixture over roast surface. Roll meat and tie with string.
Roast on rack in pan at 325 degrees F for 2 1/2 to 3 hours or until temperature is 170 degrees F.
Remove to platter.
Skim fat. Add water to juices to make 1 1/2 cups liquid.
Return 2 tablespoons fat to pan.
Stir in flour and remaining seasoning and paste. Cook until bubbly.
Pour over sliced roast.
Cajun and Creole recipes
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