10 lb Boneless Boston Pork Roast 1 c Chopped Onion 3/4 c Choppped Garlic 1/2 c Tiger Sauce 1 t Chopped Parsley 1/2 c Worcestershire Sauce 2 T Steak Sauce (Lea & Perrins) 2 1/2 T Dry Mustard 1 x Seasoned Salt (Dry Rub) 6 oz Tomato Paste 3 T Brown Sugar MARINADE: Combine chopped onion, chopped garlic, chopped parsley with the Tiger Sauce Worchestershire sauce, steak sauce and dry mustard. Mix well. Make slits into roast and rub sauce well into and over the roast (a baste- ing syringe works well to place suace into slits). Allow to sit in the refrigerator for 6 hours (or overnight). TOMATO SAUCE: Mix tomato paste and the brown sugar very well and set aside. Cook roast in a covered grill until the internal temperature of the roast is 170 degress. Brush with Tomato Sauce when done and serve. NOTE: Tiger Sauce is a brand name of sweetened hot sauce.
This is another easy and delicious pork tenderloin recipe. We wear the pork and place it in a crockpot to become tender, then add all the goodness. Cajun pork tenderloin with gravy.
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Twisted Eats
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Pork tenderloin Garlic Butter Crushed red pepper Oregano Water Cornstarch Chicken stock Vegetable oil
Cajun Chicken and Sausage Jambalaya #onestopchop
I can’t do shellfish, so this is it!
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Ingredients 1 lb chicken thighs, cubed 13 oz. Cajun andouille sausage (can sub Turkey sausage) 1 1/2 cups med-long grain rice 2 celery stalks, diced 1 green pepper, diced 1 yellow onion, diced 4 cloves minced garlic 1 Tbsp tomato paste 1/2cup crushed or diced tomatoes 28 oz. Chicken broth 1 Tbsp avocado oil 2 Tbsp all purpose seasoning 2 tsp garlic and herb seasoning 2 tsp Cajun seasoning Green onions for garnish