GRANDMA EDNA'S CAJUN PORK
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
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 BRAID
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
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.
BBQ CHICKEN OR PORK BRAID
This is really really good. It is so easy but looks and tastes like you really know what your doing in the kitchen. Perfect to take for get togethers or a nice pizza alternative. You can use any kind of cheese you like, but I prefer cheddar.
Provided by JBs Girl
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 425°F; spray large cookie sheet and 10-inch nonstick skillet with cooking spray. Add apple and onion to skillet; cook over medium heat, stirring occasionally, until apple is tender and onion is translucent. Stir in brown sugar. Cook and stir an additional 2 minutes. Remove from heat.
- Unroll dough; place on sprayed cookie sheet. Starting at center, press out dough into 15x10-inch rectangle. Place provolone cheese slices in 5-inch-wide strip down center of dough. Spoon barbecue sauce with shredded chicken over cheese. Layer apple-onion mixture over chicken. Arrange Cheddar cheese blend slices evenly over apple-onion mixture.
- With scissors or sharp knife, make cuts 1 inch apart on long sides of dough rectangle to within 1/2 inch of filling. Alternately cross strips diagonally over filling; turn ends under and press to seal. Brush beaten egg white over top.
- Bake at 425°F for 11 to 15 minutes or until crust is deep golden brown. Let stand 5 minutes before serving. Remove from cookie sheet; cut into crosswise slices.
Nutrition Facts : Calories 161.9, Fat 9.4, SaturatedFat 5.9, Cholesterol 29.4, Sodium 190.5, Carbohydrate 12, Fiber 1.1, Sugar 9.5, Protein 8.1
CAJUN PORK TENDERLOIN WITH BRAISED GREENS
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 TENDERLOIN WITH BRAISED GREENS
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 17
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-SMOTHERED PORK MEDALLIONS
Cajun-Smothered Pork Medallions are the delicious Big Easy way to spice up the night with your loved one! Lean pork tenderloin is cut into "medallions" for quick, even cooking, rubbed with Cajun seasoning then smothered in a spicy sauce!
Provided by By: Carol | From A Chef's Kitchen
Categories Beef
Time 1h
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons canola oil and butter in a heavy skillet (such as cast iron) over medium-high heat.
- Add the onion, reduce heat to medium-low and cook 4-5 minutes or until beginning to soften.
- Add celery, carrot and red bell pepper. Continue cooking over low heat for 5-8 minutes or until vegetables are very tender.
- Add the garlic, thyme, 2 teaspoons Cajun seasoning and flour and stir 1-2 minutes.
- Add the chicken broth and Worcestershire. Transfer to a saucepan, using a rubber spatula to clean out the skillet as much as possible.
- Bring the sauce in the saucepan to a boil, reduce heat and let simmer to thicken up and reduce slightly while cooking the pork medallions.
- Season pork medallions with remaining Cajun seasoning.
- Add remaining canola oil to skillet and heat to medium-high.
- Place the pork medallions in the skillet, reduce heat to medium and sear 2-3 minutes on the first side and 1-2 minutes on the other. Turn each medallion on their sides to sear the sides as well.
- Transfer sauce back to the skillet with the pork medallions and bring to a simmer. Cook the pork to an internal temperature of at least 145 degrees.
Nutrition Facts : ServingSize 1, Calories 291 kcal, Carbohydrate 20 g, Protein 5 g, Fat 23 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 7 mg, Sodium 1008 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 20 g
CAJUN SPICED PORK CHOPS
This is an incredibly flavorful recipe that is quick and easy to make. Most people keep these spices stocked in their pantry!
Provided by danaleotx
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Mix paprika, cumin, black pepper, cayenne pepper, sage, and garlic salt on a plate. Liberally coat each pork chop with the spice mixture.
- Heat olive oil and several pumps of non-stick, butter-flavored spray in a large skillet over high heat. Place pork chops in the skillet, reducing heat to medium. Cook until the pork is no longer pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 228.4 calories, Carbohydrate 0.9 g, Cholesterol 63.1 mg, Fat 13.9 g, Fiber 0.4 g, Protein 23.7 g, SaturatedFat 4.6 g, Sodium 271.9 mg, Sugar 0.1 g
CAJUN ROASTED PORK
"My husband likes his food spicy, so this pork roast is a favorite," says Christine Wall of Bartlett, Illinois. "It can be baked in the oven or on the grill. I like to serve it with roasted new potatoes seasoned with garlic and rosemary."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Rub pork roast with oil. Combine remaining ingredients and rub over roast. Cover and refrigerate for 1-3 hours., Bake, uncovered at 350° for 40-45 minutes or until a thermometer reads 145°. Transfer to a serving platter. Let stand for 10 minutes before slicing.
Nutrition Facts :
CAJUN ROASTED PORK LOIN
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
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
CAJUN PORK
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
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 :
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