Cajun Pork Braid Recipes

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CAJUN PORK



Cajun Pork image

Tina Gantner of Matthews, Missouri writes, "It took me a few tries to perfect this recipe, but now it's a favorite in our household. More Cajun seasoning can be added, but it tends to make the dish too hot for children. Chicken breast can be substituted for the pork tenderloin and rice can be used instead of the noodles."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

2 pounds pork tenderloin, cut into 2-inch strips
3 teaspoons Cajun seasoning
3 teaspoons minced garlic
2 teaspoons Italian seasoning
1/3 cup butter, cubed
12 ounces uncooked fine egg noodles
3/4 cup chicken broth
2 teaspoons Worcestershire sauce
2 large tomatoes, chopped

Steps:

  • In a large skillet over medium heat, cook and stir the pork, Cajun seasoning, garlic and Italian seasoning in butter for 8-10 minutes or until meat is no longer pink. Meanwhile, cook noodles according to package directions., Stir broth and Worcestershire sauce into pork mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in tomatoes; cook 1-2 minutes longer or until heated through. Drain noodles. Use a slotted spoon to serve pork mixture over noodles; drizzle with pan juices.

Nutrition Facts :

CAJUN PORK TENDERLOIN WITH BRAISED GREENS



Cajun Pork Tenderloin with Braised Greens image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Number Of Ingredients 12

3 slices bacon, thinly sliced crosswise
1 small red onion, sliced
2 cloves garlic, smashed
1 large tomato, diced (about 2 cups)
Kosher salt
8 cups roughly chopped kale leaves (about 1 pound, ribs removed)
1 1/2 cups low-sodium chicken broth
2 tablespoons apple cider vinegar
2 tablespoons Cajun spice blend
2 tablespoons vegetable oil
2 (14-ounce) pork tenderloins, each halved crosswise
Store-bought dinner rolls or biscuits, for serving

Steps:

  • 1. Preheat the oven to 400 degrees F. Cook the bacon in a large skillet over medium heat until crisp and browned, about 6 minutes. Increase the heat to medium-high and add the onion, garlic, tomato, and season with salt. Cook until the vegetables are tender, about 5 minutes. Stir in the kale and broth, cover, cook until wilted, about 8 minutes. Stir in the vinegar and season with salt.
  • 2. Meanwhile mix the Cajun spice with 1 tablespoon vegetable oil to make a paste. Rub the pork with the spice paste. Heat an ovenproof skillet over medium-high heat. Add the remaining 1 tablespoon oil and sear the pork, turning until all sides are golden brown, about 4 minutes. Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the meat registers 145 degrees F, about 15 minutes. Set aside for 5 minutes to rest on a cutting board before slicing.
  • 3. Thinly slice the pork, divide evenly among four plates. Serve the pork with the greens and their liquid along with store-bought rolls or biscuits.

CAJUN PORK BRAID



Cajun Pork Braid image

Make and share this Cajun Pork Braid recipe from Food.com.

Provided by gailanng

Categories     Savory Pies

Time 55m

Yield 6 slices, 6 serving(s)

Number Of Ingredients 12

1 lb ground lean pork
1/2 cup onion, chopped
1/2 cup celery, chopped
1/4 cup bell pepper, chopped
1 minced garlic clove
1/2 teaspoon salt
1/4 teaspoon red pepper
1 (8 ounce) package cream cheese, cubed
2 tablespoons green onions, chopped (scallions)
2 tablespoons minced parsley
1 (8 ounce) can refrigerated crescent dinner rolls
1 egg, beaten

Steps:

  • Preheat oven 350 degrees.
  • In large skillet, brown pork and drain.
  • Add onions, celery, green bell pepper, garlic, salt and pepper.
  • Cook over low heat for 5 minutes.
  • Add cream cheese, green onion, and parsley. Stir until cream cheese is melted and blended; cool completely.
  • Unroll dough onto lightly greased cookie sheet and firmly press perforations to seal. This can be done on a greased piece of foil to fit cookie sheet.
  • With floured rolling pin, roll dough into a 12"x10" rectangle.
  • Spoon pork down center, leaving 1" on both (short) ends and 3" on both (long) sides.
  • Cut dough on each long side of filling into fourteen 3/4" diagonal strips, 2" long. This can be done with kitchen shears.
  • Brush beaten egg over dough strips.
  • Fold ends of dough over filling.
  • Lay dough strips alternately over filling, forming a roll resembling a braid.
  • Brush exterior dough with remaining egg.
  • Bake 350 degrees for 25 minutes or until golden brown.

CAJUN PORK TENDERLOIN WITH BRAISED GREENS



Cajun Pork Tenderloin with Braised Greens image

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 17

3 slices bacon, thinly sliced
1 small red onion, sliced
2 cloves garlic, smashed
1 teaspoon dried oregano
1 teaspoon kosher salt
Pinch red pepper flakes
8 cups kale, roughly chopped
1 1/2 cups low-sodium chicken broth, plus 1/4 cup
1 large tomato, diced
2 teaspoons cider vinegar
Freshly ground black pepper
2 tablespoons Cajun spice blend
2 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
2 pork tenderloins (about 14 ounces each), each halved crosswise
1/2 cup chicken stock
Store-bought dinner rolls or biscuits

Steps:

  • For the greens: Cook the bacon over medium heat in a large skillet until browned, about 6 minutes. Add the onion, garlic, oregano, salt, pepper flakes and tomato, and cook until vegetables are tender, about 5 minutes. Stir in the kale and 1 1/2 cups broth, cover, cook until wilted, about 8 minutes. Stir in 1/4 cup broth and vinegar, and season with salt and pepper, to taste.
  • For the pork: Preheat the oven to 350 degrees F.
  • Combine the Cajun spice, 1 tablespoon of the olive oil, and salt to make paste. Rub the pork with spice paste. Heat a skillet over medium-high. Add the remaining olive oil and sear the pork, turning until all sides are golden brown, about 2 to 3 minutes total. Roast until an instant-read thermometer inserted into the meat registers 150 degrees F, about 10 to 12 minutes. Set aside for 5 minutes to rest on a cutting board. Deglaze the pan with 1/2 cup chicken broth. Reduce a little and swirl in 2 tablespoons butter. Thinly slice the pork, divide among 4 plates. Drizzle with pan sauce and serve with the greens and dinner rolls or biscuits.
  • Copyright 2005 Television Food Network, G.P. All rights reserved.

CAJUN PORK FILLET & BEER SAUCE



Cajun pork fillet & beer sauce image

A pork dish with a kick that won't have you stuck to the BBQ all afternoon.

Provided by Ben O'Donoghue

Categories     Dinner, Lunch, Main course

Time 1h

Number Of Ingredients 10

2 tsp each onion granules and garlic granules
1 tsp each dried thyme , dried oregano, sweet paprika, cayenne pepper or chilli flakes, celery salt and black pepper
large pinch smoked paprika
2 each red and yellow peppers
2 pork tenderloins , about 350g/12oz each, trimmed and halved
100g butter , melted
4 tbsp good-quality tomato pasta sauce
100ml beer or lager
1 tbsp light muscovado sugar
handful of chopped celery leaves or rocket, to garnish

Steps:

  • Light the barbecue. Put all the spice mix ingredients in a mortar or blender and grind well. Chargrill the peppers on the barbie until black. When cool enough to handle, peel, seed, cut into finger-length strips and set aside.
  • Dip the pork in the melted butter, then roll it in the spice mixture until well covered. Heat a heavy frying pan or griddle pan on the barbecue. Drizzle a little melted butter into the pan and fry the meat for 10 minutes, turning occasionally until slightly blackened.
  • Remove the pork from the pan, wipe the pan with kitchen paper then return the pork to it. Drizzle over a little more melted butter, throw in the peppers and tomato sauce and pour over the beer. Simmer for 15-20 minutes, stirring occasionally, until the sauce is thick and coating the pork.
  • Using tongs, remove the pork from the pan. Cut it into slices and arrange on a serving plate. Stir the sugar into the sauce and pour it over the pork. Scatter over the celery leaves or rocket, and serve.

Nutrition Facts : Calories 455 calories, Fat 33 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 28 grams protein, Sodium 1.46 milligram of sodium

CAJUN ROASTED PORK LOIN



Cajun Roasted Pork Loin image

This wonderful roast creates an incredible sauce for drizzling over the meat. If you like it spicier add more cayenne.

Provided by Patti Terranova

Categories     Meat and Poultry Recipes     Pork

Time 2h25m

Yield 8

Number Of Ingredients 16

2 tablespoons butter
½ teaspoon cayenne pepper
1 teaspoon dried oregano
½ teaspoon ground black pepper
½ teaspoon dried thyme
½ teaspoon ground mustard
2 cloves garlic, minced
1 (4 pound) pork loin roast
salt and pepper to taste
1 tablespoon olive oil
2 carrot, cut into 1/2 inch pieces
1 red bell pepper, cut into 1/2 inch pieces
1 stalk celery, cut into 1/2 inch pieces
1 large onion, cut into 1/2-inch pieces
3 tablespoons all-purpose flour
½ cup chicken broth

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Melt the butter in a small skillet over medium heat. Stir in the cayenne, oregano, pepper, thyme, mustard, and garlic. Cook for 1 minute. Use a paring knife to make several small incisions in the fat side of the meat. Stuff the slits with the spice mix, and rub the remaining mix over the surface of the meat. Sprinkle the roast with salt and pepper.
  • Heat the olive oil in a roasting pan over medium heat. Put the roast in the pan, and surround with the carrots, red pepper, celery, and onion. Lightly salt and pepper the vegetables. Place roasting pan in preheated oven, and cook for 1 hour and 45 minutes. Increase the oven temperature to 425 degrees F, and cook for an additional 15 minutes to brown the meat. Cook until meat is 145 degrees F (63 degrees C). Remove roast from pan, and let stand 10 minutes before slicing.
  • Place the roasting pan, with the pan juices, over medium heat. Whisk the flour into the hot drippings, and cook for 3 minutes. Pour in the chicken stock and cook, whisking occasionally, for 6 minutes. Strain sauce, and serve with the sliced pork roast.

Nutrition Facts : Calories 409.2 calories, Carbohydrate 7.4 g, Cholesterol 118.1 mg, Fat 24.5 g, Fiber 1.5 g, Protein 37.5 g, SaturatedFat 9.3 g, Sodium 177.9 mg, Sugar 2.4 g

GRANDMA EDNA'S CAJUN PORK



Grandma Edna's Cajun Pork image

My grandma used to make this for our family on special occasions. We love to carry on the delicious tradition. -Tonya Cline, Greenville, Ohio

Provided by Taste of Home

Categories     Dinner

Time 6h35m

Yield 12 servings (2-1/4 cups sauce).

Number Of Ingredients 13

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

Steps:

  • 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. Strain cooking juices and pour into a small saucepan. Combine cornstarch and water until smooth; stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with roast.

Nutrition Facts : Calories 225 calories, Fat 10g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 167mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges

CAJUN PORK CHOPS



Cajun Pork Chops image

My family loves these spicy, fried pork chops. Quick and easy to make! I've used bone-in pork steaks instead, and just increased cooking time per side a couple of minutes

Provided by TREASUREMOM

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Pan Fried

Time 25m

Yield 4

Number Of Ingredients 9

¼ cup all-purpose flour
1 tablespoon paprika
1 teaspoon ground sage
1 teaspoon Creole seasoning
½ teaspoon cayenne pepper
½ teaspoon black pepper
½ teaspoon garlic powder
4 (1/2 inch thick) boneless pork chops
2 teaspoons olive oil

Steps:

  • Place flour, paprika, sage, Creole seasoning, cayenne pepper, black pepper, and garlic powder in a large, resealable plastic bag. Place pork chops in the bag, seal, and shake to coat chops.
  • In a large skillet, heat oil over high heat for about 1 minute. Arrange chops in pan, and reduce heat to medium. Cook until pork chops are dark brown, about 6 to 8 minutes per side.

Nutrition Facts : Calories 149 calories, Carbohydrate 7.6 g, Cholesterol 31.3 mg, Fat 7 g, Fiber 1.1 g, Protein 13.6 g, SaturatedFat 1.9 g, Sodium 24.3 mg, Sugar 0.3 g

CAJUN PORK ROAST



Cajun Pork Roast image

Make and share this Cajun Pork Roast recipe from Food.com.

Provided by Nimz_

Categories     Cajun

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 lbs single boneless pork loin roast
3 tablespoons paprika
1/2 teaspoon cayenne (red pepper)
1 tablespoon garlic powder
2 teaspoons oregano
2 teaspoons thyme
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon cumin
1/4 teaspoon nutmeg

Steps:

  • Combine all seasonings and rub well over all surfaces of roast. Place roast in shallow pan and roast in 350 oven for about an hour until internal temp is 155 to 160 degrees F.
  • Remove from oven, and let rest 5-10 minutes before slicing.

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