Friday, December 5, 2014

Cajun Pork Roast w/ Honey Bourbon Glaze + Bayou Boogie

Yes, it's hard to believe, but Christmas is less than three weeks away! Are you ready? I have been working on my menu for my Christmas Eve buffet and decided to add this scrumptious, melt in your mouth Cajun recipe that will wow your family and guests and have them coming back for more! And the bourbon glaze is out of this world, too, cher! Bon appetit!

Cajun Pork Roast  w/ Honey Bourbon Glaze

1 (5 lb.) boneless, center cut pork loin
1 tbs. or more Cajun seasoning
Few shakes of Tabasco
Few shakes Worcestershire sauce
2 cans chicken broth
Honey Bourbon Glaze, (recipe below)


Rub Cajun seasoning over pork and  and place in 13x9 inch baking pan. Roast at 350 degrees for 45 minutes. Reduce temperature to 325 degrees and add broth, Worcestershire sauce and Tabasco to pan, scraping any pork drippings.  Coat with half of the glaze over the pork and roast for 30 minutes longer basting occasionally. Add the remaining glaze and continue baking for 15 minutes or until internal temperature reaches 135 degrees. Let stand for 10 minutes before carving.

Honey Bourbon Glaze

1/2 cup pure honey
1/2 cup brown sugar
1/3 cup bourbon
1 tsp. creole mustard
Dash of ground cloves, cinnamon, and allspice



Combine all glaze ingredients in a medium saucepan and bring to a boil for 2 minutes and remove from heat.

For my Cajun Christmas Dinner Menu, click here.
 











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Bayou Boogie

Here's another little clip that I took at Festival Acadiens on the Sunday afternoon at the Main Stage. The crowd was dancin' up a storm to the fabulous Wayne Toups and Zydecajun band. Crank it up for this one and let the good times roll, cher!

8 comments:

Pam said...

Marguerite, your pork roast sounds great and looks delicious. And woo hoo! for the bourbon touch! That is one good glaze. Thanks for the recipe and video too. Wish we had "stuff" like that here. Have a great weekend!

Eddie Bluelights said...

Sinfully delicious . . . as always. . . . so tempting to say no to any of your wonderful food . . . :)

Terry Duncan said...

This looks amazing!

Slice of Southern said...

Oh this looks sooo good! Thanks for a wonderful recipe. I'm pinning this one to make next weekend!

Eddie Bluelights said...

Got my earlier comment a bit wrong there cher ~ just in case you didn't pick it up . . . . meant to say, "It is so tempting to do anything other than to dig in to ANY of your recipes and I am catching the next plane over . . . . lol

Michelle Meche said...

It may be poor form to want to grab a spoon and slurp up that glaze, but that's exactly what I want to do!
Thanks for sharing!

California Girl said...

Marguerite, it looks so nice and warm in your neck o the woods. The recipes look good too. I've created a pork loin, apples, sweet onions & apple jack sauce recipe that is really great. I've made it twice and it's a lovely company entree.

Jerry E Beuterbaugh said...

Surely this is a site well worth seeing.