Cajun Stuffed Pork Loin Recipes

CAJUN ROASTED PORK LOIN

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.

CAJUN STUFFED PORK ROAST

Steps:

• For stuffing, combine onion, green pepper, garlic, salt, red pepper and black pepper mix well.
• Cut 12 - 14 deep slits, 1 " wide, randomly around the pork roast.
• using your fingers, stuff the slits with some of the stuffing. Place roast, on a rack in a shallow roasting pan.
• Rub the remaining stuffing mixture over the roast and roast the pork, uncovered in a 325 oven for 2 -1/2 - 3 hours, or until meat thermometer registers 170 degrees.
• Let pork, stand 15 minutes before carving.

BRO'S "CAJUN" STUFFED PORK CHOPS

Steps:

• On a flat surface, use a sharp knife to make a pocket inside each of the pork chops. In a mixing bowl, combine the ground pork, salt, cayenne, granulated garlic, black pepper, paprika, and green onions; mix well. Divide the pork mixture into 4 equal amounts and overstuff the mixture into the pocket of each pork chop. Mix all the rub ingredients together in a small bowl. Season each pork chop with the rub. Cover and refrigerate overnight to let the seasoning infuse into the chops. Preheat a grill or BBQ pit to 375 degrees F. Put the stuffed chops on the grill or BBQ pit. After 30 minutes, turn the pork chops over. After an additional 15 minutes, turn each pork chop over and begin basting each side with BBQ sauce. Grill until a pretty glaze forms and the internal temperature registers 170 degrees F on an instant-read thermometer. Serve the pork chops on top of dirty rice, with red beans and tasso, praline yams and cornbread, if desired.

ANDOUILLE-STUFFED PORK LOIN WITH CREOLE MUSTARD

Steps:

• To prepare the brine, bring 6 cups water, the salt, sugar, peppercorns, garlic, thyme, bay leaves, and onion to a simmer in a medium pot over medium heat. Stir until the sugar and salt have completely dissolved. Remove from the heat and add the ice cubes to cool.
• Place the pork loin in large freezer bag (or large plastic container with a lid). Pour the brine into the freezer bag, submerging the roast completely, seal, and set aside for 2 hours.
• Preheat the grill and set up two zones-one hot for searing and another medium for cooking through.
• Using the tip of a paring knife, pierce the casing of the sausage all over (this will ensure the flavor of the sausage goes into the pork as it cooks). Remove the pork from the brine and pat it dry with paper towels. Using a clean honing steel, poke a hole into the center of the loin lengthwise and work it all the way through so it creates a cavity. Insert the sausage into the cavity so that it sits neatly within the roast. Season the roast with salt, pepper, granulated garlic, paprika, and cumin.
• Wipe down the grates of the grill with oil-blotted towels. Place the roast on the hot part of the grill and sear fat side down, 3 to 4 minutes, and then on each of the three other sides. Transfer the roast to the cooler part of the grill (indirect heat) and cook until the internal temperature hits 165 degrees F on an instant-read thermometer, 45 to 55 minutes. Set the roast on a platter and tent with foil. Allow it to rest for 15 minutes before carving into thick slices. Served drizzled with juices from the platter and the Creole mustard.
• Traditional Oven Cooking Method:
• Pan-roast the pork by searing the roast on all four sides in a hot cast-iron pan over high heat, 3 to 4 minutes per side. Transfer the pan to a preheated 350 degrees F oven and roast for 20 to 25 minutes, until cooked through to a temperature of 165 degrees F in the center. Rest the roast in the pan, then slice and serve with the pan juices and mustard.

STUFFED PORK LOIN

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Heat margarine in a skillet over medium heat; cook and stir onion, mushrooms, and celery in the hot margarine until vegetables are tender, about 12 minutes. Transfer vegetables to a bowl. Stir bread into vegetables until moistened; season with salt and black pepper.
• Cut the pork loin almost in half lengthwise, cutting to about 1 inch from the bottom; open pork loin like a book. Cover with plastic wrap and lightly pound with a meat mallet to flatten the meat. Spoon stuffing onto the pork loin, roll the meat over the stuffing, and tie pork loin together in three places using kitchen twine.
• Place tied loin into a roasting pan and pour about 3 tablespoons water around the roast. Season roast with salt, black pepper, thyme, herbes de Provence, and garlic powder.
• Roast stuffed pork loin until an instant-read meat thermometer inserted into the center of the stuffing reads 160 degrees F (70 degrees C), 2 1/2 to 3 hours. Rest meat for 15 minutes before untying and slicing.

CAJUN BEEF TENDERLOIN

Steps:

• Tie tenderloin at 2-in. intervals with kitchen string. Combine the seasonings; rub over beef. Lightly oil the grill rack., Prepare grill for indirect heat. Grill beef, covered, over indirect medium heat for 50-60 minutes, or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), turning occasionally. Let stand for 10 minutes before slicing., To roast the tenderloin, bake on a rack in a shallow roasting pan at 425° for 45-60 minutes or until meat reaches desired doneness.

ROASTED PORK TENDERLOIN WITH CAJUN CORNBREAD STUFFING

Steps:

• Butterfly the pork by making a ¾ inch cut down the length of the tenderloin. Be Careful not to cut all the way through. From that cut into the sides, opening the tenderloin as you go like a flap or book. Use a meat mallet to pound the butterflied tenderloin out flat. Season with seasoning mixture on both sides and rub with a little of the olive oil.
• In a large bowl crush up cornbread into large crumbs. Using the butter sauté peppers, onion, garlic and celery until they becomes translucent. Add sausage and continue sautéing until has color on all sides. Add contents in the pan to the cornbread crumbs along with the herbs, then the stock. Add eggs and mix well.
• Preheat oven to 350 degrees.
• Separate the dressing into 2 equal parts. Put each into the butterflied tenderloin, spreading evenly along the length and out until about 1 inch from each edge. Roll up the tenderloins making sure the dressing is not falling out on the edges. Pan sear all sides in a little olive oil for color. Then place in preheated oven for 10 - 12 minutes.
• Allow pork to rest at least 10 minutes before slicing into ¾ inch rounds.
• Serve with a savory Aus Jus and Sweet Potato puree.

CRAWFISH-STUFFED PORK TENDERLOINS

Steps:

• In a large skillet, saute onions and green pepper in butter until tender. Dissolve bouillon in boiling water. Place the croutons in a large bowl; add onion mixture and bouillon mixture. Stir in crawfish tails; set aside., Cut a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 3/4-in. thickness. Remove plastic; sprinkle with salt and pepper. Spoon stuffing over two tenderloins. Top with remaining tenderloins; tie with kitchen string., Place on a rack in a shallow roasting pan. Cover and bake at 350° for 10 minutes. Brush with half of the molasses. Bake, uncovered, 30-35 minutes longer or until a thermometer inserted into meat reads 145°, brushing once with remaining molasses. let stand for 5 minutes before slicing., Meanwhile, in a small saucepan, combine cornstarch, bouillon and water until smooth. bring to a boil; cook and stir for 2 minutes or until thickened. Add mushrooms and browning sauce if desired. Slice pork; serve with gravy.