Friday, October 29, 2010

Roast Pork & Dirty Rice

Smothered in caramelized onion pan gravy

That right there is a plate full of cajun love, ah garrontee

Sliced roasted pork loin atop cajun dirty rice

Roasted, rested & sliced ~ melt in yer mouth tender

3 comments:

  1. Now that would demand some real "serious close eating"!

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  2. Also, John, can you please relate how you did the gravy as far as the ingredients? It looks so good on that roast.

    Thanks.

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  3. seasoned the roast with cajun seasonings, then seared it in my cast iron ... removed roast & added onions, green peppers, carrot & garlic to the pan ... set seared roast atop the veggies & poured about 1/2 can beer in the pan ... roasted until meat was 150* internal ... removed roast & dumped some beef stock, the rest of the beer and a splash of tomato juice to the roasted veggies, brought to boil & thickened with roux - seasoned with salt & pepper = cajun caramelized onion gravy.

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