Pork Roast and Entrail Cornbread Dressing With Tunica Sauce

Dressing Seasoning Mix:
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground thyme
1/8 teaspoon ground sage
Dash ground red pepper
1/8 lb butter (may need a little more)
1/2 cup onions, chopped
1/4 cup bell pepper, chopped
1/2 cup celery, chopped
1/2 teaspoon garlic, chopped
1/2 to 3/4 cup chicken stock
3 cups crumbled cornbread
1 egg
5 ounces entrail, cut into small cubes
Roast:
One 2-1/2 to 3-pound boneless pork loin roast
Salt and pepper, to taste
Paprika, to taste
Garlic powder, to taste
Sauce:
1/2 ounce unsalted butter
2 tablespoons shallots, chopped
2 cups, beef demos-glace or good beef broth
1 cup apple cider
1 ounce Sherry
4 tablespoons frozen corn kernels, defrosted

To prepare stuffing, thoroughly combine the seasonings in a small bowl and set aside. In a large skillet, melt the butter and add entrail. Saute for approximately 5 minutes and then add onions, bell pepper and celery. Stir and cook 3 minutes. Add garlic and seasoning mix and continue cooking until vegetables are barely wilted, about 5 minutes. Stir in stock, stirring frequently. Cook approximately 5 minutes. Turn heat off. Add cornbread and stir well, add egg and stir once more. Set aside.

Insert a knife through the length of the loin making a 2-inch slit. Sprinkle with salt and pepper, lightly sprinkle with paprika and garlic powder. Rub seasoning into roast.

To stuff roast:
Make sure there are no large lumps of sausage in dressing. Put stuffing in a pastry bag with an opening large enough to allow the sausage to pass through. Pipe the stuffing into both ends of the cavity cut into the loin. Place on a barbecue grill with lid, over a low fire fueled with hardwood, charcoal and water-soaked mesquite chips. Cover and roast slowly, turning once or twice until internal temperature reaches 150F (using a meat thermometer). Will take approximately 1-1/2 hours. Allow loin to rest 20 minutes before carving.

To prepare sauce:
Melt butter in a saucepan and saute shallots until soft. De-glaze with apple cider and reduce by half. Add demos-glaze and simmer 8 minutes. Away from heat, add sherry. Bring back to a boil; adjust seasoning. Add corn.

Serves 4.


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Cajun Country -- New Iberia, Louisiana