Sweet 'n Spicy Louisiana Pork Roast
photo by CraftScout 
- Ready In:
- 2hrs
- Ingredients:
- 12
- Serves:
ingredients
- 1 tablespoon dark brown sugar, packed
- 1 teaspoon dark brown sugar, packed
- 1 tablespoon dried thyme
- 1 tablespoon dry mustard
- 1 1⁄2 teaspoons ground allspice
- 1 1⁄2 teaspoons garlic salt
- 3⁄4 teaspoon ground dried ancho chile powder
- 3⁄4 teaspoon ground cumin
- 2 lbs vidalia onions, root ends intact, cut into thin wedges
- 3 tablespoons oil
- 5 lbs bone-in center-cut pork loin roast (about 8 chops)
- 2 tablespoons chopped fresh cilantro
directions
- Preheat oven to 350 degrees. In bowl, combine brown sugar, thyme, mustard, allspice, garlic salt, chile powder and cumin; reserve. Toss onions with 2 T. oil; stir in 1 T. spice mixture and toss well.
- Combine remaining spice mixture with remaining 1 T. oil; rub evenly over top and sides of pork. Place pork in large roasting pan; arrange onions around roast.
- Roast, stirring onions occasionally, until meat thermometer inserted into thickest part of pork away from bone registers 160 degrees, about 1 hour and 40 minutes. Let stand 10 minutes before slicing. Sprinkle onions with chopped cilantro and serve.
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Reviews
- This was ok. Being from Southwest Louisiana in the heart of Cajun country, I have to say this is not really a Cajun dish. I don't think I would make it again. But, to each his own. :)
- This was very delicious. My Cajun DH and I couldn't figure out which part of Louisiana this represents, though. Definitely not the swamps! This is more in line with Creole food, very refined and French. I used about 3 pounds of boneless pork loin, which cooked much quicker than the bone-in roast suggested. Thank goodness for probe thermometers! I also used 1015 onions, being in Texas, and I think I should have used about half as much! :) Thank you for posting. DH and the kids said this was "a winner" so we will definitely be cooking this again! Made for ZWT5, for the GroovyGastroGnomes.
- I used two 2 1/2lb. tenderloins, kept everything else the same and this was GREAT! It was so tender and the onions cooked down in the wonderful juice and were perfect to eat on their own. MERP'd for ZWT5. Thanks for sharing this recipe.
- Had to cut this recipe down to 4 servings but that didn't detract from the great taste of this roast ~ VERY, VERY NICE, especially with those sweet onions! I did cut back on the amount of chili powder, but after eating the roast, I don't think I'd do that again! Thanks for sharing a great recipe! [Tagged, made & reviewed while touring Louisiana with ZWT5]
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
