SMOKED SWEET CAJUN PORK LOIN
A delicious smoked flavor combined with a sweet and tangy glaze. The meat is tender and moist. This was cooked on a propane smoker at 225 degrees for about 2 hours but could be coooked on the grill with a wood chips and a smoker box.
Provided by PaulaG
Categories Pork
Time 3h
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Rinse pork loin under running water and pat dry with paper towels.
- Sprinkle the Cajun seasoning liberally over meat; rubbing into surface.
- Allow to sit at room temperature for 45 minutes to 1 hour; place in smoker and cook for 30 minutes.
- Mix together the syrup and hot sauce; baste meat frequently for the next 90 minutes or until internal temperature of meat reaches 160 degrees for medium or 170 degrees for well done.
- To prepare on a grill: Prepare meat as above, place water soaked wood chips in a smoker box and place into hot coals.
- Put the meat on rack over hot coals; cook, turning and basting every 15 to 20 minutes for 1 hour or until internal temperature registers 160 degrees on a quick read meat thermometer.
- Allow meat to rest for 15 to 20 minutes before slicing and serving.
Nutrition Facts : Calories 363.8, Fat 21.4, SaturatedFat 7.4, Cholesterol 107.2, Sodium 272.3, Carbohydrate 6.9, Sugar 6.1, Protein 33.6
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 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
SWEET SMOKED PORK RIBS
A sweet recipe for smoked pork ribs. I usually use baby back ribs but have had great success with spare ribs as well.
Provided by dadcooksagain
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 5h
Yield 10
Number Of Ingredients 14
Steps:
- Stir salt, white sugar, 2 tablespoons brown sugar, black pepper, white pepper, onion powder, garlic powder, chili powder, paprika, and cumin together in a small bowl to make the dry rub. Rub the spice mixture into the baby back ribs on all sides. Wrap the ribs well with plastic wrap, and refrigerate for at least 30 minutes prior to cooking.
- Unwrap baby back ribs and place onto the wire racks of the smoker in a single layer.
- Place the racks into a smoker, fill the smoker pan with apple, grape, pear, or cherry chips, and bring the smoker to 270 degrees F (130 degrees C). Smoke for 1 hour.
- Stir together the apple juice, 1/4 cup brown sugar, and the barbeque sauce. Brush the ribs with the sauce every 30 to 45 minutes after the first hour. Cook the ribs in the smoker until the meat is no longer pink and begins to "shrink" back from the bones, 3 to 4 hours. Brush the sauce onto the ribs one last time 30 minutes before the ribs are ready to be taken out of the smoker.
- Once the ribs are done, wrap them tightly with aluminum foil, and allow to rest 10 to 15 minutes. This will allow the juices to reabsorb into the meat and make the ribs moist.
Nutrition Facts : Calories 827.2 calories, Carbohydrate 22.8 g, Cholesterol 234.1 mg, Fat 59.2 g, Fiber 1.5 g, Protein 49 g, SaturatedFat 21.9 g, Sodium 284.2 mg, Sugar 18.1 g
MULTICOOKER CAJUN PORK LOIN WITH SWEET POTATO PUREE
A sauce made with sweet potatoes gives a golden look to this cajun pork loin recipe. It will be your new fall favorite. -Holly Ottum, Racine, Wisconsin
Provided by Taste of Home
Time 50m
Yield 16 servings.
Number Of Ingredients 6
Steps:
- Rub 3 teaspoons Cajun seasoning over roast. Add the remaining ingredients to inner pot of a large multi-cooker; top with roast. Lock pressure lid. Press pressure function; select pork setting. Set to medium cook time (30 minutes). Start. , Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Remove roast; transfer vegetable mixture to a bowl; mash until smooth. Set aside; keep warm. Wipe inner pot clean. , Place roast on wire rack with handles. Use handles to lower into inner pot. Cover with air frying lid. Press air fry function; select custom setting. Press timer; set to 10 minutes. Start. Cook until a meat thermometer reads 145°. Let stand for 5-10 minutes before slicing. Serve with sweet potato mixture.
Nutrition Facts : Calories 156 calories, Fat 5g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 178mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 20g protein. Diabetic Exchanges
TASSO (CAJUN SPICED SMOKED PORK SHOULDER) FOR BRINKMANN SMOKER
This is a recipe that's a blend of several others I found on the Internet. I recently bought an inexpensive Brinkmann smoker at Home Depot and wanted to try making a ham-like product. When I found a recipe for tasso, a smoked, lightly spiced meat used extensively in Cajun cuisine, I just had to try it! This recipe takes two days - one for brining and one for smoking. BE SURE TO SEE THE IMPORTANT NOTES IN "DIRECTIONS" SECTION BELOW BEFORE MAKING THIS RECIPE.
Provided by Jainagirl
Categories Pork
Time P2DT6h
Yield 4 pounds, 16-20 serving(s)
Number Of Ingredients 11
Steps:
- IMPORTANT NOTE #1: This recipe makes a product that's quite salty, and meant to be used as a seasoning agent in small amounts (8 ounces) in jambalaya, beans and rice, or other Cajun-style savory foods. This tasso should not be considered a main dish the way a traditional ham would be. A 7-pound bone-in pork shoulder roast will yield about 4 pounds of usable tasso.
- IMPORTANT NOTE #2: Be sure to buy a bag of Morton brand "Tender Quick" home meat cure before making this recipe. Use 2 cups of the Morton cure and 8 cups of water to prepare the brine. Food,com does not recognize the Morton cure as an ingredient, so I couldn't list it in the "Ingredients" section. It's usually found in the spice aisle of larger supermarkets, in a dark blue paper sack, near the regular table salt.
- IMPORTANT NOTE #3: You also will need 7 to 9 chunks of throughly dried hickory wood, about 4 inches x 4 inches each. These are usually available wherever smokers are sold, like Home Depot where the Brinkmann smoker is sold. Soak the chunks in very hot water for about 20 minutes. You may need to put a weight on them to ensure they're completely submerged. Put the soaked chunks in a sealed plastic bag, so they stay moist until needed.
- RECIPE DIRECTIONS:.
- Follow the directions on the bag of Morton cure for making a wet brine, but use 2 cups cure and 8 cups water. Mix until cure is completely dissolved. Leave the skin on the pork shoulder. Submerge the meat in the brine. Weight it, if necessary, to keep it fully submerged. Cure, under refrigeration, for 24 hours.
- If you can't find the Morton cure, you can use 1 cup plain table sugar and 1 cup plain table salt to make the brine. The Morton cure usually is located in the spice aisle of larger supermarkets, near the regular salt.
- Remove the meat from the brine and dry thoroughly. Remove the tough outer skin, but leave the fat layer that's underneath the skin. Combine the spices, maple syrup, oil and water to make a wet rub that should have a spreadable consistency like thick heavy cream. Coat the meat evenly on all sides with the wet rub, just before putting it into the smoker. Use a brush or your hands to apply the rub. If you don't have maple syrup, substitute honey or dark corn syrup.
- Insert a heat-proof thermometer into the thickest part of the meat. Prepare the smoker according to the manufacturer's directions, being sure to include the pan of water. You can add aromatics to the water pan, if desired, for example: lemon zest (yellow part only), whole peppercorns (black, white or pink), bay leaves, dry sherry wine or dry marsala wine. If using wine, replace 1 to 2 cups of the water in the smoker's bowl with 1 to 2 cups wine. Use the zest of a least 2 lemons, 10 to 20 peppercorns and 4 ro 5 bay leaves and add to water in pan. This will give the meat an extra dimension of flavor as it smokes. Place the meat in the smoker, according to manufacturer's instructions.
- Add 3 large, well-soaked hickory chunks to the smoker, per manufacturer's directions. Wood should not touch the heating elements. Put the cover on the smoker and smoker and smoke for 6 to 6 1/2 hours or until meat reaches an internal temperature of about 165 degrees.
- A rough estimate is to smoke 45 to 60 minutes per pound of meat. Add 2 or 3 more well-soaked hickory chunks at 2 hour intervals, or as the wood in the smoker depletes. Figure on 2 addtions of 2 or 3 chunks over the entire cooking time.
- When the internal temperature of the meat reaches 165 degrees, remove it from smoker and tent with aluminum foil. It should rise another 5 degrees to the food-safe temperature of 170 degrees. Let the meat cool at room temperature for at least 1 1/2 hours. Remove the strings and refrigerate, uncovered, until completely cooled. Portion the meat only after it's thoroughly cooled, so any juices are retained.
Nutrition Facts : Calories 431.9, Fat 19.8, SaturatedFat 6.9, Cholesterol 170.6, Sodium 120, Carbohydrate 1.5, Fiber 0.2, Sugar 0.9, Protein 58.2
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