In my call for guest bloggers the other day, Alison from Wife Meets Life stepped forward and volunteered to write a post. When she came back with bacon covered Cajun stuffed pork roast, I knew that this was a woman after my own heart. She writes a great blog over at Wife Meets Life, so check it out, but not before you see the deliciousness below….
I have spent much of my life disliking pork. It has never been an intense hatred (my disgust regarding tomatoes can be classified that way, however) but I definitely roll my eyes and sigh when I see a chop lying forlorn on a plate.
My mother used to serve pork one way: breaded and pan-fried with some sort of vague green thing next to it. This is not meant to offend my mother; she is an amazing cook. Just not an amazing cook of pork when I was ten.
So after years of pork-indifference, I decided it was time to search for a pork recipe that didn’t taste like breadcrumbs and oil.
I have found several throughout my search; it turns out that it wasn’t pork’s fault. It can be juicy, tender, and flavorful. This recipe has all three.
Cajun Pork Roast
Ingredients:
* 3-4 Lb. Pork roast (bone in or boneless both work)
* 1 onion, diced finely
* 1 green bell pepper, diced finely
* 3 cloves of garlic, minced
* 1 rib of celery, diced finely
* 4 Tbsp. Cajun spice blend
* 5 strips of bacon
Step 1: Dice all of the veggies. If dicing makes you crazy, you can give the garlic, pepper, onion, and celery a rough chop, then throw them all into a food processor and pulse until finely chopped.
Step 2: Mix all of the veggies together in a bowl and sprinkle 1-2 Tbsp. Cajun seasoning over them. Mix everything together.
Step 3: Put the pork roast into a baking pan. I use a boneless Boston Butt roast for this, but any roast will do. I’ve done bone-in quite a few times, but I find the Boston Butt easier to work with.
Step 4: Cut four slits down the length of the roast. They should be about 1” deep.
Step 5: Pack the seasoned chopped veggies into the slits you cut in the roast. If you have some leftover it’s fine. After this step I like to put the roast in the fridge to marinade for about an hour. It is not necessary, though, and you can continue from here without it.
Step 6: If you have leftover veggies, dump them on top of the roast. Lay bacon strips on top of the roast lengthwise (for less fat, rub with olive oil. But you will miss the bacon). If they don’t stay easily, skewer them into place with toothpicks.
Step 7: Bake in a 350 degree oven for one hour. After 1 hour, cover the roast with foil and bake an additional 2 hours. Remove from the oven and let the roast rest for about 15 minutes before slicing.
This is best served with white rice, but noodles or a salad work well, too. Enjoy!
Rantings of an Amateur Chef 
Double yumm!
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This is making me REALLY hungry for the bbq place near work. Now I really want pork! Only I have to have my spaghetti for lunch because 2$ won’t stretch far enough for a pulled pork dinner. I love my spaghetti but you just ruined it for me today. I will dream of pork when I get home tonight.
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This looks delicious!
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I love the title of this post. It made me smile.
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Friend of mine posted a pork plant video. It was pretty bad but I told her we had just had some nice brined pork loin chops the day before. I love pork, either thin chops seasoned and fried, breaded, roasted, simmered, you name it I’ve done it all to pork.
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I’m in love with that pork gilded with bacon. And thank you for liking my artichoke post!
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Looks amazing.
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That looks really delicious!
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I agree with everyone here–this looks absolutely amazing.
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Love a nice pig wrapped in pig dish!! In fact I like so much that I have my own version, please check it out and tell me your thoughts http://cookbetterthan.wordpress.com/2011/12/31/bacon-wrapped-pork-loin-stuffed-with-walnuts-and-rice/
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Sounds wonderful can’t wait to try it!
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Reblogged this on Mentally Cracked…Physically Fresh! and commented:
Reblogging this for the recipe…This Chef is amazing. I will be making this sometime this week… 🙂
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Wow, that looks amazing! I once made a bacon-weave, sausage roll were I weaved bacon together like a blanket in one layer, then added a layer of ground pork sausage, rolled it up and baked it. It tasted AMAZING. Hurt my stomach for a few days though! haha This sounds just as tasty, and hopefully easier on the belly!
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For those of us that consider pork a food group. This is amazing 🙂
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Reblogged this on Flamidwyfe's Blog and commented:
This is a bit high in fat, but I would consider this Dukan friendly!
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Wow! My man loves the pig….this is definitely coming to my table.
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This sounds wonderful and I had saved it to try–that is until I saw a recent photo of a sow and her piglets in a pen so tiny she could not move to get up and down. Unless I can find pork humanely raised, I won’t buy any more of it for sure.
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