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Wednesday, May 4, 2005
INGREDIENTS
10 oz. frozen chopped spinach, defrosted
1 package Tony Chachere's ready-to-serve rice
1/8 cup parmesan cheese grated
3 pounds pork loin roast, center cut
4 oz. Creole butter marinade
1 Tbsp vegetable oil
2 Tbsp Tony Chachere's Instant Roux Mix
PROCEDURE
- Press out as much moisture from the spinach as possible. In a bowl, combine spinach, rice, cheese and 1/2 tbsp Tony's Seasoning. Mix well.
- Rinse pork roast and dry with towels. Inject with marinade.
- With a sharp knife, cut a large pocket down the center of the roast. Fill opening with stuffing. Season the outside with more Tony Chachere's.
- Heat oil in pan and brown roast on all sides. Meanwhile, place roux mix with one cup water in a roasting pan or crock pot and stir.
- Place browned roast also in pan or pot. Cook covered in a 350 degree oven for 3 hours, or 4 hours in a crock pot on low. Roast should be fork tender.
- Slice 1/2" thick and serve.
