Roast Pork with Trinity Stuffing
 
Prep time
Cook time
Total time
 
Recipe by:
Serves: 4
Ingredients
  • 1 cup diced yellow onion
  • 1 cup diced celery
  • 1 cup diced green bell pepper
  • 2 tablespoons minced garlic
  • 1 tablespoon chopped fresh rosemary
  • 1 teaspoon white pepper
  • 1 teaspoon onion powder
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon kosher salt
  • 1 (4-pound) pork roast
  • 1 tablespoon Acadiana Table Seasoning Blend, see recipe here
  • 1 tablespoon vegetable oil
  • 2 large russet potatoes, peeled and cut into chunks
  • 2 cups chicken stock
  • 1 tablespoon cornstarch (optional)
Instructions
  1. In a mixing bowl, add the Cajun trinity (onion, celery, and bell pepper) along with the garlic, rosemary, white pepper, onion powder, black pepper, and salt. Mix together.
  2. With a sharp knife, cut a deep slit in the side of the meat from one end to the other, stopping short at the ends. With your hands, add the trinity stuffing to the inside of the roast. Sprinkle the roast with Cajun seasoning.
  3. In a roaster or Dutch oven with a tight-fitting lid over medium-high heat, add the oil. Once hot, add the roast and brown on both sides, about 8 minutes. Add any leftover stuffing and the potatoes. Pour in the stock.
  4. Cover the pot and lower the heat to a simmer. Cook until the roast is fall-apart tender, about 2 hours. Remove any excess fat from the meat and slice for serving with the potatoes along the side.
  5. The gravy can be strained and thickened (optional) with a cornstarch slurry (equal parts cornstarch and cold water stirred into the gravy).
  6. Serve with white rice.
Recipe by Acadiana Table at https://www.acadianatable.com/2021/10/18/roast-pork-trinity-stuffing/