3 lbs or Pork Loin
(I usually purchase a large pork loin from Sam's club, cut in in 1/2 ,
perfect to feed approx 4-5 people using 1 half of the loin)
Chef Peurdone's magic cajun seasoing for pork (publix)
garlic salt
fresh cracked pepper
fresh mushrooms sliced (16-24 oz box)
1 large onion cut in half and sliced
1 1/2 sticks of butter (real butter)
coat garlic salt on all sides of pork loin
then coat with cajun seasoing (be sure to give a nice coat of this)
sprinkle all over with cracked pepper
Wrap in cellophane and chill in refrigerator at least 2-3 hours or overnight
Lay roast on lipped pan , put about 1/2 cup of water on bottom of pan
put in center of oven on convections bake 400 or bake 425 for reg ovens and cook for approx 1 hr
continue to add water as water dries in pan (about every 20-25 minutes)
outer cruse of pork with get nice and crisp. Let meat rest for approx 7-10 minutes before slicing ( I prefer thin slices but totally your own preference and your how many guests)
Durring the last 15 minutes of cooking start your mushrooms & onions:
Melt 1 stick of butter in lg frying pan
add sliced mushrooms
Onions
1 tsp of salt
1tsp of pepper
3 tsp or more of Chef Peurdon's cajun seasoning
saute until mushrooms are cooked. set aside until meat is sliced.
When done, take pork loin out and let rest in pan for about 10 minutes ,
cut with carving knife into 1/4 inch slices. trasfer to serving dish with lip and pour mushroom all over
top of pork loin!!!
super Yummo , great for larger crowds just make 2! Can be served with Home Made Mac and Cheese, buttered noodles, rice......Enjoy!
(I usually purchase a large pork loin from Sam's club, cut in in 1/2 ,
perfect to feed approx 4-5 people using 1 half of the loin)
Chef Peurdone's magic cajun seasoing for pork (publix)
garlic salt
fresh cracked pepper
fresh mushrooms sliced (16-24 oz box)
1 large onion cut in half and sliced
1 1/2 sticks of butter (real butter)
coat garlic salt on all sides of pork loin
then coat with cajun seasoing (be sure to give a nice coat of this)
sprinkle all over with cracked pepper
Wrap in cellophane and chill in refrigerator at least 2-3 hours or overnight
Lay roast on lipped pan , put about 1/2 cup of water on bottom of pan
put in center of oven on convections bake 400 or bake 425 for reg ovens and cook for approx 1 hr
continue to add water as water dries in pan (about every 20-25 minutes)
outer cruse of pork with get nice and crisp. Let meat rest for approx 7-10 minutes before slicing ( I prefer thin slices but totally your own preference and your how many guests)
Durring the last 15 minutes of cooking start your mushrooms & onions:
Melt 1 stick of butter in lg frying pan
add sliced mushrooms
Onions
1 tsp of salt
1tsp of pepper
3 tsp or more of Chef Peurdon's cajun seasoning
saute until mushrooms are cooked. set aside until meat is sliced.
When done, take pork loin out and let rest in pan for about 10 minutes ,
cut with carving knife into 1/4 inch slices. trasfer to serving dish with lip and pour mushroom all over
top of pork loin!!!
super Yummo , great for larger crowds just make 2! Can be served with Home Made Mac and Cheese, buttered noodles, rice......Enjoy!
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