Jun 202016
 

Here is a great recipe from the chef John Folse. Potchatoula is the undisputed strawberry capital of the world. Here is a good example of an ingredient usually used in desserts being used in a savory dish.

1 (3-5 pound) Pork Loin

2 tablespoons Onions, finely diced

1 tablespoon Celery, finely diced

2 tablespoons Strawberries, finely diced

2 tablespoons Green Onions, finely sliced

Salt and Cracked Black Pepper to taste

1/2 cup Strawberry Syrup

1/4 cup Melted Butter

24 large fresh Strawberries

1 cup Onions, diced

1/2 cup Celery, diced

1/2 cup Red Bell Pepper, diced

2 cups Yams, cubed

2 cup Beef Stock

1 sprig fresh Rosemary

Dash of Hot Sauce

Preheat oven to 375 degrees.

In a large mixing bowl, combine two tablespoons diced onion, one tablespoon diced celery, two tablespoons diced strawberries, two tablespoons sliced green onions, salt and pepper. Cut one inch long slits in pork loin and stuff with seasoning mixture. Drizzle strawberry syrup and melted butter over top of pork loin. Season to taste using salt and pepper. Place loin in a large Dutch oven or roasting pan and surround with strawberries, remaining onions, celery, bell peppers, yams and beef stock. Season with rosemary and hot sauce. Cover roasting pan and bake one and a half hours. Slice roast and surround with strawberry sauce.

Enjoy!!!

CreoleCajunChef

I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.